Kingfish is one of the popular fish in Australia. It has a strong rich flavour and suits for Teriyaki.


4 Servings


4 Kingfish Fillets
1/2 tablespoon Juice from grated Ginger
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy sauce
1/2 tablespoon Oil

Teriyaki Sauce Ingredients

2 tablespoons Mirin
1 tablespoon Sugar
3 tablespoons Soy Sauce

  1. Place Kingfish Fillets in a deep dish and sprinkle 1 pinch Salt and Sake over, then add juice from grated Ginger and Soy Sauce. Marinate the fish for 15 minutes. Dry with paper towel.
  2. Combine the Teriyaki Sauce ingredients to make the sauce.
  3. Heat Oil in a frypan and cook Kingfish Fillets until browned both sides, then add sauce and cook until sauce thickened.