Japanese Fish

Japanese Fish is a balanced and elegant dish featuring firm fish gently cooked and coated in a glossy teriyaki sauce. Served with softly steamed rice, it highlights subtle flavours and careful technique rather than heavy seasoning. This dish is ideal for a calm, satisfying meal that feels both comforting and refined.

Prep Time 12

Cook Time 18

Total Time 30

Servings People

Ingredients

The Fish:

2 large cod fillets approx. 150–180 g each, such as eel, salmon, sea bass
1 tbsp vegetable oil sunflower oil

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

Equipment

Small Saucepan
Non-stick frying pan

Notes

Notes and Tips:

Choose firm fish to ensure it holds its shape during cooking.

Avoid high heat when adding the sauce, as teriyaki can burn quickly once reduced.

The dish is best served immediately while the sauce is glossy and the rice hot.

Nutrition