Japanese Fish is a dish that exemplifies balance, precision and quiet confidence. Rooted in simplicity yet rich in flavour, it showcases how carefully chosen ingredients and thoughtful preparation can create a deeply satisfying meal. At its core, Japanese Fish consists of cooked fish – most traditionally eel – served alongside delicately steamed rice and finished with a thick, glossy teriyaki sauce. It is a dish that values harmony over excess and refinement over complexity.
One of the defining characteristics of Japanese Fish is its subtlety. Each element complements the others rather than compete for attention. The fish provides substance and character, the rice offers softness and neutrality, and the teriyaki sauce brings depth, sweetness and savoury richness. When prepared correctly, these components come together seamlessly, creating a dish that feels complete without being heavy.
Eel is the classic choice for Japanese Fish, particularly in traditional preparations, and it remains one of the most suitable options. When cooked gently, eel develops a tender yet resilient texture and a naturally rich flavour that pairs exceptionally well with teriyaki sauce. The sauce enhances the eel’s natural qualities without overpowering them, resulting in a dish that feels indulgent yet controlled. However, Japanese Fish is not restricted to eel alone.
The teriyaki sauce plays a central role in defining Japanese Fish. A well-prepared teriyaki sauce should be thick enough to coat the fish evenly, forming a glossy finish that signals both flavour and quality. It should strike a careful balance between sweetness and saltiness, with neither dominating. As the fish cooks, the sauce reduces slightly and caramelises, intensifying its flavour while maintaining a smooth, lacquered appearance. In Japanese Fish, the sauce is applied in small amounts, so the fish is not masked.
Steamed rice is an essential companion to Japanese Fish and should never be treated as an afterthought. Properly cooked rice provides structure and contrast, absorbing excess sauce while allowing the fish to remain the focus of the dish. The mild flavour of the rice highlights the seasoned fish and helps maintain balance on the plate. When eaten together, the rice and fish create a satisfying combination of texture and taste that defines Japanese Fish as a complete meal.
Selecting the right fish is critical to the success of this dish. Because the cooking process is gentle and the sauce is thick, the fish must be firm enough to hold its shape throughout cooking. Softer, flaky fish can easily break down, resulting in a texture that detracts from the overall quality of the dish. Firm fish also absorb the teriyaki sauce more effectively, allowing flavour to penetrate without compromising structure.
The following fish are particularly well suited to Japanese Fish, as they remain intact during cooking and pair well with teriyaki sauce:
- Eel (unagi)
- Salmon
- Tuna
- Cod (thick loin cuts)
- Halibut
- Sea bass
- Black cod (sablefish)
- Monkfish
- Swordfish
- King mackerel
Each option offers a slightly different interpretation of Japanese Fish. Salmon adds richness and colour, tuna provides a firm, meaty texture, and sea bass delivers a clean, refined flavour. Monkfish and swordfish are especially robust choices, offering excellent structure and a satisfying bite.
From a practical perspective, Japanese Fish is a dish that rewards attention to detail rather than speed. Careful handling of the fish, controlled heat and patience during sauce reduction all contribute to the final result. These deliberate steps reflect the philosophy behind the dish itself, where quality and balance take precedence over complexity.
In conclusion, Japanese Fish represents an elegant approach to cooking fish, one that values restraint, precision and harmony. With firm fish, carefully prepared rice and a well-balanced teriyaki sauce, Japanese Fish demonstrates how simplicity, when executed thoughtfully, can produce a dish of lasting appeal and quiet sophistication.
Japanese Fish
Equipment
- Non-stick frying pan
Ingredients
The Fish:
- 2 large cod fillets approx. 150–180 g each, such as eel, salmon, sea bass
- 1 tbsp vegetable oil sunflower oil
Teriyaki Sauce:
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1½ tbsp caster sugar
The Rice:
- 150 g short-grain rice Japanese
- 180 ml cold water
Optional Garnishes:
- sesame seeds Toasted
- spring onions Finely sliced
- ginger Pickled
Instructions
Prepare the Rice:
- Rinse the rice under cold water until the water runs mostly clear. Place the rice and measured water into a saucepan, cover with a lid and bring to the boil.150 g short-grain rice, 180 ml cold water
- Once boiling, reduce the heat to very low and cook for 10–12 minutes until the water is absorbed. Remove from the heat and leave covered for a further 5 minutes, then fluff gently with a fork.
Make the Teriyaki Sauce:
- In a small saucepan, combine the soy sauce, mirin, sake and caster sugar. Place over medium heat and bring to a gentle simmer, stirring until the sugar dissolves.4 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sake, 1½ tbsp caster sugar
- Allow the sauce to reduce for 5–7 minutes until thickened and glossy. Remove from the heat and set aside.
Cook the Fish:
- Heat the oil in a non-stick frying pan over medium heat. Add the fish fillets skin-side down if applicable and cook gently for 3–4 minutes until lightly coloured.2 large cod fillets, 1 tbsp vegetable oil
- Turn carefully and cook for a further 2–3 minutes, adjusting the time depending on thickness.
Glaze the Fish:
- Lower the heat slightly and pour the teriyaki sauce into the pan. Spoon the sauce over the fish repeatedly, allowing it to coat and lightly caramelise.
- Continue cooking for 2–3 minutes until the fish is cooked through and the sauce clings thickly to the surface.
Serve:
- Divide the steamed rice between two plates or bowls. Place the glazed fish on top or alongside the rice and spoon over any remaining sauce from the pan. Finish with sesame seeds or spring onions if desired.sesame seeds, spring onions, ginger
17 comments
My personal favourite Asian dish.
The teriyaki glaze was glossy and flavourful, but slightly sweeter than I personally prefer.
While nicely cooked, the dish felt a little plain without additional garnish or texture.
The fish was cooked nicely, but the flavours were quite subtle and may not suit those who like bold seasoning.
Japanese Fish was beautifully balanced with tender fish and a rich teriyaki sauce that wasn’t overpowering.
A comforting dish that felt light but still satisfying, perfect for a relaxed evening meal.
I really enjoyed the subtle flavours, especially how the sauce soaked into the rice without making it soggy.
Japanese Fish is easy to enjoy and not too heavy, making it a good option for any time of year.
Japanese Fish impressed me with its simplicity and clean flavours, proving that less really can be more.
The texture of the fish was excellent and didn’t fall apart, which made the dish feel well prepared.
The fish absorbed the teriyaki sauce beautifully, creating a smooth and satisfying mouthful.
This dish felt refined and calm, with the rice and sauce working very well together.
Overall, Japanese Fish is a reliable and comforting meal that highlights quality ingredients and balance.
The sauce was thick and glossy, but I found it needed a touch more savoury depth.
A pleasant and well-structured dish that shows care in preparation rather than complexity.
The fish held together well and tasted fresh, though I would have liked a little more sauce on the plate.
I liked the overall balance, though adding a small vegetable side would make it more complete for me.