Teriyaki Shishamo
照燒柳葉魚
Shishamo glazed in a savory-sweet teriyaki sauce enhances the tender, delicate fish. Glazed to an inviting sheen and sprinkled with white sesame seeds, it adds fantastic aroma and texture. (238)
- servings
- 👥 2 servings
- time
- ⏱ 60 min
- Cuisine
- 🍽 Japanese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 230 gshishamo
- 35 mlsoy sauce
- 5 gsugar
- 5 gwhite sesame seeds
- 20 mlrice wine
- 30 mlmirin
- 5 gginger
- 1non stick panequipment
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 245 kcal
- protein
- 19.5 g
- fat
- 10.2 g
- carbohydrate
- 14.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Pat the shishamo dry and cut the ginger into small pieces.
- 2
Heat a little cooking oil in a pan and gently sear both sides of the shishamo until lightly golden. Handle with care as the fish is delicate.
- 3
Push the fish to the side of the pan and melt the sugar in the open space. Add the ginger, rice wine, mirin, soy sauce, and 150ml of water, stirring to combine.
- 4
Simmer over low heat until the sauce thickens and evenly coats the fish.
