Yellow or traditional tuna teriyaki

This is a traditional recipe, yellow, also known as hamachi glazed with teriyaki sauce made the old-fashioned way. Teriyaki are often too sweet modern, and then you need to help sugar caramelize the sauce is disgusting. Not mirin need to worry because it is readily available in most supermarkets. This is a very simple recipe that takes very little time to prepare - and you can use other fish. I recommend the tuna, swordfish, mackerel, striped bass, mackerel, catfish and cobia. This recipe is for 4 people.

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Ingredients:

• 1 1/2 to 2 pounds of fish fillets yellow or other
• Salt
• 4 Reasons T
• 4 T mirin, a Japanese sweet wine
• Soy sauce 4 T
• Teaspoon sugar 1 tablespoon
• 2 T vegetable oil (peanut is best)

Preparation:

Salt fish fillets well and set aside at room temperature for 15-25 minutes.

In a small saucepan, bring love, mirin and soy sauce to a boil and stir sugar. Turn off the heat and reserve.

With a large pan, peanut oil make almost a sharp focus on fire smoking.

Run the edge of a butter knife on the skin side of the fish fillets, scraping moisture.

Reduce the heat to medium-high and place the fish fillets - skin side down - into the pan. You may have to keep pressing with a spatula, hanging skin. You will relax in a minute or two.

Cooking fish 2/3 of the way into the skin side, then turn. It should come off easily, since the skin is crispy. If you have fish pieces skinless, only cook two thirds to one side.

Pour the teriyaki sauce and reduce heat to medium. Napper on the skin side and cook steak for 2-3 minutes - longer if the meat is very thick.

Turn meat once again the teriyaki glaze. Shake the pan to prevent sticking. Cook 1 minute.

Serve immediately with steamed rice and salad.