Japanese · Lunch
Glazed Seared Yellowtail Fillets
Yellowtail Teriyaki
A celebrated Japanese winter dish, thick yellowtail fillets pan-seared and glazed in a rich soy and mirin teriyaki, served with pickled daikon and steamed rice.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
42gProtein
22gFat
28gCarbs
12gSugar
2gFiber
780mgSodium
65mgChol
Goes well with
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Instructions
1
Prep
Pat yellowtail fillets dry with kitchen towel. Combine tamari, mirin, sake, and sugar in a small bowl, stir until sugar dissolves. Slice pickled daikon and finely slice spring onion. Have all ingredients and tools ready.
2
Sear
Heat 1 tbsp oil in a non-stick pan over medium-high heat. Place fillets skin-side down, press gently 30 seconds. Cook 4–5 minutes until skin is golden and crisp and flesh is cooked two-thirds up. Flip, cook 2 minutes more.
3
Glaze
Pour teriyaki sauce into the pan over medium heat. Baste fillets repeatedly for 1–2 minutes until glaze is thick and lacquered, coating the fish evenly.
4
Plate
Divide steamed rice between two bowls. Top each with a glazed yellowtail fillet. Arrange pickled daikon alongside, garnish with spring onion and sesame seeds. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 × 180g (6.3 oz) yellowtail (buri) fillets, skin-on
- 90ml (1/4 cup + 2 tbsp) gluten-free tamari
- 90ml (1/4 cup + 2 tbsp) mirin
- 2 tbsp sake
- 1 tsp sugar
- 1 tbsp vegetable oil
- 80g (2.8 oz) pickled daikon (takuan)
- 2 scallions
- 1 tsp toasted sesame seeds
- steamed Japanese short-grain rice