tare タレ refers to the shine given by the sugar content
+ yaki 焼き cooking method of grilling or broiling with a glaze of soy sauce, mirin, and sugar
~not gluten-free~ use tamari or hoisin sauce, or a GF teriyaki substitute
The cooking technique is used in Japanese, Chinese, Indonesian and Thai cuisines. Each cuisine uses a different type of food (some dishes made by):
Japanese: fish, squid, chicken, hamburger steak, and meatballs
Chinese: chicken
Indonesian: chicken, rice dish called nasi goreng,
Thai: chicken, noodles, rice
North American: any dish made with teriyaki-like sauce
照り焼き魚 (Japanese)
/teri yakizakana/
Serves 4
4 6-ounce (175 g) wild fish (yellowtail snapper, marlin, tuna, salmon, or trout)
jar of teriyaki or
1/4 cup (60 ml) mirin or rice wine
1/4 cup (60 ml) soy sauce or gluten free liquid aminos
1/4 cup (30 g) organic light brown sugar
1 Tbs. (15 ml) rice vinegar
2 organic scallions, dark green parts only, thinly sliced
cooked rice
Japanese
i /long e/
一 /ichi/ 1. Mix the mirin, brown sugar, and soy sauce/liquid aminos in a shallow dish.
二 /ni/ 2. Marinate the fish for 5-10 minutes, turning once.
三 /san/ 3. Cook the fish:
yellowtail snapper (internal temperature 125F-145F/52C-63C):
1. rinse, pat dry
2. dredge in (GF) flour, shake off extra flour
3. heat oil over medium-high heat
4. cook for 3 minutes, carefully turn over, cook 2-3 minutes
marlin (104F-140F/40C-60C):
1. grill over medium heat about 7-8 minutes per side
tuna (118F/48C):
1. pan-fry or gill
2. rub oil on the tuna
3. preheat skillet or gill
4. once the skillet is very hot, cook for 1 minute on both sides
for criss-cross grill marks
1. cook 45 seconds
2. turn 45 degrees, cook 45 seconds
3. flip and cook 1 minute
salmon (135F/57C):
1. heat a skillet over medium-high until hot and shimmering
2. cook about 4 minutes
3. flip and reduce the heat to medium
4. cook 4-5 minutes
trout (125F/52C):
1. preheat the oven to 400F/200C
2. add a tsp. (5 ml) olive oil in a baking dish
3. it can be stuffed with dill, thyme, salt, and some slices of organic lemon and onions
4. bake 10 minutes
5. add water to the dish
6. bake another 10 minutes
四 /shi/ 4. Remove the fish, reduce heat and thickened the sauce.
五 /go/ 5. Add the rice wine vinegar to the sauce and stir.
六 /roku/ 6. Place the sauce over the fish, top with scallions.
七 /shichi/ 7. Serve with cooked rice.
Enjoy some other fish dishes: https://veggiefernandezs.blogspot.com/search/label/fish
