Kingfish is one of the popular fish in Australia. It has a strong rich flavour and suits for Teriyaki.
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
- 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.
- Combine the Teriyaki Sauce ingredients to make the sauce.
- Heat Oil in a frypan and cook Kingfish Fillets until browned both sides, then add sauce and cook until sauce thickened.