In Japan, a fish called ‘Buri’ is popularly used for Teriyaki. I understand ‘Buri’ is the same family fish as Kingfish, that used to be one of the popular fish in Australia. These days, I seldom find it. I’m afraid it has become scarce. ‘Buri’ has a strong rich flavour and suits for Teriyaki, but you can use other firm and oily fish instead.
Makes
4 Servings
Ingredients
4 Kingfish Fillets *120 to 150g each
1 tablespoon Sake (Rice Wine)
1 teaspoon Juice from grated Ginger *optional
1 pinch Salt
1 teaspoon Oil for cooking *optional
Teriyaki Sauce Ingredients
2 tablespoons Mirin
3 tablespoons Soy Sauce
2 teaspoons Sugar *alter the amount to suit your taste
Method
- Place Kingfish Fillets in a deep dish, sprinkle Sake, juice of Ginger and Salt, coat evenly, then set aside for 15 minutes. Dry with paper towel.
- Combine the Teriyaki Sauce ingredients in a small bowl.
- Heat Oil in a frypan and cook Kingfish Fillets until nicely browned both sides, then add the Teriyaki Sauce, and cook until sauce is thickened. *Note: You can grill Kingfish Fillets until lightly browned, then coat with the Teriyaki Sauce in a frying pan.
Comments
Anonymous
30/07/2025
I use Barramundi
Hiroko
31/07/2025
Hello. I haven’t cooked Barramundi for a long time because I believed its skin was too tough. But, not I am thinking of Teriyaki Barramundi. I must try it once. Thank you for your suggestion.
Mike
21/07/2024
Kingfish can be hard to get unless you can get to the fish markets or you have a fish shop nearby – so what other readily available (think Coles and Woolies) Aussie fish would you recommend for this recipe?
Hiroko
23/07/2024
Hi Mike. I want to know what is the best substitute. I used to find Kingfish fillets at Japanese grocery stores, often frozen, but I haven’t found them for many years and have given up to enjoy this dish. Any fish can be used for Teriyaki, but firm and oily type is the best.