Easy Izakaya Fish at Home
Ingredients
- 4 fish fillets (about 6 oz each), such as yellowtail, mackerel, sea bass, or snapper
- 1 teaspoon kosher salt
- 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 fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon honey or brown sugar
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- Optional: thinly sliced red chili or chili oil
Instructions
- Pat fish fillets completely dry with paper towels and season lightly with kosher salt on both sides.
- In a small bowl, whisk together soy sauce, mirin, sake, ginger, garlic, and honey until honey dissolves. Reserve 2 tablespoons of the mixture for finishing.
- Place fish in a shallow dish and pour remaining marinade over it. Let sit for 10 to 15 minutes — no longer than 20 minutes.
- Heat a pan over medium-high heat. Add oil and let it get hot and shimmering before adding fish.
- Place fillets skin-side down, pressing gently for the first 30 seconds. Cook 4 to 5 minutes until flesh is opaque halfway up.
- Flip fillets once and cook another 3 to 4 minutes until fish flakes easily at the thickest part.
- In the last minute of cooking, pour reserved glaze over fish in the pan. Spoon it over the top as it bubbles and reduces. Add sesame oil off the heat.
- Plate and top with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
Don't marinate the fish longer than 20 minutes — soy sauce starts to break down the surface texture of the fish and you'll lose the clean sear you're going for.