Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Japan with this extraordinary Hamachi Yellowtail Teriyaki with Yuzu Kosho. Imagine a dish so exquisite, it combines the delicate, buttery texture of yellowtail fish with a bold, zesty teriyaki sauce that dances with the fiery complexity of yuzu kosho. This isn't just another fish recipe—it's a gourmet experience that will elevate your home cooking from ordinary to extraordinary in just 20 minutes!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 hamachi (yellowtail) fillets
- 3 tablespoons teriyaki sauce
- 1 teaspoon yuzu kosho
- 1 tablespoon vegetable oil
- Chopped green onions for garnish
Instructions
- Begin by preparing all your ingredients. Make sure the hamachi (yellowtail) fillets are thawed if previously frozen, and pat them dry with paper towels to remove excess moisture. This will help achieve a nice sear.
- In a small bowl, mix the teriyaki sauce and yuzu kosho together. Adjust the amount of yuzu kosho according to your taste preference, as it adds a spicy and citrusy kick.
- Heat a non-stick skillet or frying pan over medium-high heat. Add the vegetable oil and allow it to heat up until shimmering, but not smoking.
- Carefully place the hamachi fillets skin-side down in the hot skillet. Sear the fillets for about 3-4 minutes, or until the skin is crispy and golden brown. Avoid moving the fillets around too much to ensure a good sear.
- Once the skin is crispy, gently flip the fillets over using a spatula. Pour the teriyaki and yuzu kosho mixture over the fillets. Allow the sauce to bubble and caramelize slightly, cooking for an additional 2-3 minutes until the fish is cooked through and the sauce has thickened.
- Remove the skillet from the heat and let the fillets rest for a minute. This allows the juices to redistribute within the fish, keeping it moist.
- To serve, place the hamachi fillets on a plate, spooning any remaining teriyaki sauce from the pan over the top. Garnish with chopped green onions for a fresh touch.
- Enjoy your Hamachi Yellowtail Teriyaki with Yuzu Kosho alongside steamed rice or a simple salad for a complete meal!
Tips
- Always choose fresh, high-quality hamachi for the best flavor and texture. Look for fillets with a vibrant, translucent appearance.
- Pat the fish dry before cooking to ensure a crispy, golden-brown skin. Moisture is the enemy of a perfect sear!
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent the delicate fish from sticking.
- Control your heat carefully—medium-high is key to achieving that perfect crispy exterior without overcooking the fish.
- Don't be afraid of the yuzu kosho—start with a small amount and adjust to your spice tolerance. It adds an incredible depth of flavor.
- Let the fish rest for a minute after cooking to allow the juices to redistribute, ensuring a moist and tender result.
- For an extra layer of flavor, consider marinating the fish in the teriyaki sauce for 15-30 minutes before cooking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 22g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 55mg
