Tender & Juicy Buri (Japanese Amberjack) Teriyaki

1. 1

   Prepare the teriyaki sauce.

2. 2

   Rinse the fillets to remove the fishiness and excess blood and pat dry with a paper towel.

3. 3

   Heat oil in a frying pan and place the fillets presentation-side down.

4. 4

   Drizzle with the sake and cover with a lid.

5. 5

   Once the fillets are almost cooked through and the bottom sides are golden brown, flip over.

6. 6

   Saute the shishito peppers in the pan between the fish.

7. 7

   Once the fillets are cooked thoroughly and are tender, transfer to serving dishes.

8. 8

   Pour the teriyaki sauce over them and they are ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.