Grilled Amberjack with Teriyaki Sauce
….Winter amberjack, which is in season, is oily and nutty, attracting everyone’s attention. However, in reality, it’s one of the fish our family frequently enjoys regardless of the season. Its thick and nutty flesh is both easy to cook and enjoyable to eat. My husband especially loves the boneless fillet that can be eaten comfortably without any thorns. There are various cooking methods available: sashimi, carpaccio, deep-fried, grilled, jeon (Korean pancake), spicy stew… Today, I seasoned it with my mat-gan-jang, onions, lemon, and green onions, marinated it for 10–12 hours, grilled it, and lightly sprinkled teriyaki sauce to enhance the flavor even more. When choosing fish, the texture and taste vary slightly depending on the part, so selecting and grilling according to your preference will allow you to enjoy a more enjoyable and rich taste. I chose the back and chest to cook, and as expected, the chest was tender, while the back was slightly chewy, which was nice. Teriyaki sauce can be made in small batches and stored in the refrigerator for 2–3 months. It’s good to buy and use the desired brand available in stores, but I also recommend making it simple and clean at home. It can be used in various dishes, especially in steak sauces. With just teriyaki sauce, balsamic vinegar, olive oil, and sesame oil, you can enjoy a different steak!
Servings: 2
Time: 30 minutes plus another 12 hours for marinating amberjack
Ingredients:
- 230 g Amberjack fillet
- 100 ml water
- 100 ml Mat-Gan-Jang
- 2 tbsp sake
- 1/2 onion, thick-sliced
- 1 green onion, sliced lengthwise
- 1/2 lemon, sliced
- Asparagas to taste
For teriyaki sauce:
- 1 cup soy sauce
- 2/3 cup Mirin
- 1/3 cup sake
- 8 tbsp muscovado(or brown sugar)
- 1/4 cup ginger, sliced
Cooking Instructions:
- Make a teriyaki sauce: Heat a sauce pot with low heat and put the Mirin and sake into a sauce pot without a lid to flambé for 2–3 minutes(the process of blowing off alcohol).
2. Add the muscovado, soy sauce, and ginger into the sauce pot to simmer it about 25–30 minutes with a lid(half open).
3. Turn off the heat and take out the ginger with a strainer(It makes about a cup). Set aside and keep in the refrigerator up to 6 months.
4. Combine the water, mat-gan-jang, and sake in a container.
5. Add the onion, lemon, green onion, and amberjack to the sauce to marinate. Store it in the refrigerator for 12 hours.
6. After 12 hours, transfer the marinated amberjack, onion, lemon, and green onion to a baking tray.
7. Preheat the oven to 395°F. Drizzle some olive oil over it.
8. Cook the marinated ingredients in the preheated oven for about 10 minutes.
9. After 10 minutes, add some asparagus to the baking tray and continue cooking for another 5 minutes. Remove the tough bottoms of the asparagus and drizzle with olive oil.
10. After 5 minutes, remove the tray from the oven and place it on a counter.
11. Transfer them to a serving plate and drizzle some teriyaki sauce over them.
12. Serve it.
You can also view this recipe on Instagram.
