Ingredients

The following ingredients have 4 Servings
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1/2 tsp sugar
  • 2 tbsp soy sauce (check gluten-free if required)
  • 2 fillets ling or kingfish (skin removed), about 150g each
  • 1 tsp cornflour
  • 1 tsp vegetable oil
  • 2 very thick spring onions, white and light green part cut into 4 or 5 5cm pieces

Instruction

  • <p><strong>1.</strong>&nbsp; To make the teriyaki glaze,&nbsp;mix the mirin, sake, sugar and soy sauce together and stir to dissolve the sugar.</p> <p><strong>2.</strong>&nbsp;Dust the fish fillets with cornflour. Heat a frypan over medium heat until very hot and add the oil. Fry the spring onions until lightly browned and set aside.</p> <p><strong>3.</strong>&nbsp;&nbsp;Add the fish and fry for about four minutes (two minutes on each side) then the teriyaki glaze.</p> <p><strong>4.</strong> Continue to cook for about two to three minutes, turning the fish through the glaze every minute or so until the glaze is thick, glossy and holding as a dark coating on the fish, and the fish is cooked through.</p> <p><strong>5.</strong> Remove the fish from the pan to a plate with the spring onions, and pour over any remaining glaze to serve.</p>