Teriyaki Fish
Submitted by mayyy
Classic Japanese teriyaki fish marinated in soy sauce, fresh ginger, garlic, and sake, then cooked in the microwave in under 10 minutes. A quick homemade teriyaki fish recipe with simple pantry ingredients.
YIELD
3 servingsPREP
45 minCOOK
9 minREADY
55 minTeriyaki at home does not need a grill, a torch, or a trip to the store for specialty ingredients. This recipe strips Japanese teriyaki fish down to its essentials: soy sauce, sugar, ginger, garlic, a splash of sake, and good fish.
The fillets soak in the marinade for 30 minutes, absorbing that sweet-salty depth that makes teriyaki so craveable. Then a quick stint in the microwave steams them in their own glaze, keeping the fish moist and tender while the sauce thickens and clings.
It is weeknight fast, cleanup is almost nothing, and the flavor rivals takeout.
Pro Tips
- Skip the MSG if you prefer: the soy sauce and sake already deliver plenty of umami on their own.
- Salmon or cod work best: their higher fat content stays moist during microwave cooking. Thin fillets like tilapia may overcook.
- Reduce the marinade on the stovetop after cooking for a thicker, glossier teriyaki glaze to drizzle over rice.
- Want a sear? Flash the marinated fillets in a screaming-hot skillet for 90 seconds per side before finishing in the microwave for a caramelized crust.
- Use mirin instead of sugar for a more traditional Japanese sweetness with slightly less intensity.
Ingredients
Directions
In a shallow, 2-quart, heat-resistant, non-metallic baking dish combine soy sauce, gingerrott, garlic, monosodium glutamate and sake.
Stir to combine well.
Place fish fillets in sauce mixture and marinate for ½ hour.
Heat, uncovered, in Microwave Oven for 9 minutes basting occasionally with sauce.
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