Authentic Japanese Fish Recipe with Soy Ginger Glaze
Ingredients
- 4 white fish fillets (about 6 oz each), such as cod, halibut, or sea bass
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil (vegetable or avocado oil)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 lemon, for serving
Instructions
- Remove fish fillets from the fridge 10 minutes before cooking. Pat each fillet completely dry on both sides with paper towels.
- In a small bowl, combine soy sauce, mirin, sake, sesame oil, honey, grated ginger, and minced garlic. Stir well and set aside.
- Season both sides of each fillet lightly with salt and pepper.
- Heat oil in a non-stick or cast iron skillet over medium-high heat until hot but not smoking. Add fillets gently and cook undisturbed for 3 to 4 minutes until a golden sear forms.
- Flip fillets carefully. If they stick, wait another 30 seconds — they will release when ready. Cook the second side for 2 to 3 minutes.
- Pour the prepared glaze into the pan around and over the fish. Let it bubble and reduce for 1 to 2 minutes over medium heat, spooning it over the fish as it thickens.
- Transfer fillets to plates. Spoon remaining glaze from the pan over the top. Garnish with sliced green onions and sesame seeds. Squeeze fresh lemon over everything just before serving.
Notes
Pat the fish completely dry before it hits the pan — this single step makes the difference between a good sear and a soggy fillet. Also, add the glaze over medium heat only, not high, or it will burn before the fish has a chance to absorb it.