This Chef’s Armoury recipe works with fish, chicken, wagyu and pork.
Today we use some freshly caught snapper fillets.
Teriyaki Inspired Snapper Fillets
- Serves: 2 as a drinking snack
- Preparation time: 1 minute
- Equipment: a sharp kitchen knife and a cast iron pan
- Cooking time: 5 minutes
- 150g fish
- 1 -2 tbsn the best quality Japanese shoyu (soy sauce) you can buy
- 1-2 tbsn mirin
- vegetable oil
- Pre heat the top part of an Oigen cast iron tapas pan over a medium heat and add a little oil.
- Put fish skin side down and cook until ¼ cooked (depending on the fish about 1-3 minutes).
- Turn fish over and cook until a further ¼ cooked. Add mirin and reduce until slightly caramelized.
- Add shoyu and turn off the heat.
- Turn the fish a few times in the bubbling sauce and serve immediately while still in the pan.
- Work quickly as the fish will continue to cook
- You can cook the fish skin on or off, whichever you prefer
- Kingfish is an excellent choice for this dish but remember it cooks very quickly