20min 4 ppl
Buri Teriyaki
17 minutes
4 people
Easy≤30 min & ≤6 steps
17 min · 4 steps
Easy: ≤30 min and ≤6 steps
340 kcalper person
Protein 28g
Carbs 12g
Fats 18g
About this dish
Yellowtail seared until the edges catch, then finished in a sticky teriyaki glaze that reduces around it in the same pan. Richer and meatier than salmon, and it takes the glaze just as well.
Allergy Info
Gluten, Soya, Sesame, Fish
Diet Info
Pescatarian
Before you start
Ready-made is fine, or make your own.
- Teriyaki Sauce120 mlstart 13 minutes aheadMake your own
Ingredients
Fresh Produce
- Spring onionssliced1
Fish & Seafood
- Yellowtail fillets4
Spices & Seasonings
- Sesame seeds5 g
Oils & Condiments
- Ready-made teriyaki sauce120 ml
- Vegetable Oil10 ml
Utensils
- Large frying pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Pat the yellowtail fillets dry and season lightly with salt.
Approx. 3 minutes
2
Heat the vegetable oil in a frying pan over medium-high heat and sear the fillets for 3 minutes on each side.
Approx. 6 minutes
3
Pour in the teriyaki sauce and simmer for 3 minutes, turning to coat, checking the centre reaches 63°C with a meat thermometer.
Approx. 5 minutes
4
Rest for 2 minutes, then scatter with sesame seeds and sliced spring onion to serve.
Approx. 3 minutes
