Gindara Teriyaki with Sesame Glaze

Recipe

Gindara Teriyaki with Sesame Glaze

Succulent Sesame Glazed Gindara: A Japanese Delight

4.8 out of 5

Indulge in the flavors of Japanese cuisine with this delectable Gindara Teriyaki recipe. The dish features tender and flaky gindara fish, marinated in a savory teriyaki sauce and glazed with a delightful sesame twist.

Jan Dec
Seafood› Fish Dish› Saltwater Fish Dish› Gindara teriyaki
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

40 minutes

Cooking time

10 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low carb, Low sugar

Allergens

Fish, Soy

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 12g, 2g
  • Carbohydrates (total, sugars): 18g, 14g
  • Protein: 32g
  • Fiber: 2g
  • Salt: 2g

Preparation

  1. 1.
    In a bowl, combine soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves.
  2. 2.
    Place the gindara fish fillets in a shallow dish and pour the teriyaki marinade over them. Let them marinate for at least 30 minutes, turning once.
  3. 3.
    In a small bowl, mix together honey and toasted sesame seeds to create the sesame glaze.
  4. 4.
    Preheat the grill or broiler to medium-high heat.
  5. 5.
    Remove the fish fillets from the marinade, reserving the marinade for later use.
  6. 6.
    Brush the fish fillets with vegetable oil to prevent sticking.
  7. 7.
    Grill or broil the fish for about 4-5 minutes on each side, or until the fish is cooked through and the glaze is caramelized.
  8. 8.
    While grilling, brush the reserved marinade onto the fish occasionally to enhance the flavor.
  9. 9.
    Once cooked, remove the fish from the heat and brush the sesame glaze generously over each fillet.
  10. 10.
    Garnish with sliced green onions and serve hot.

Treat your ingredients with care...

  • Gindara fish — Make sure to choose fresh and high-quality gindara fish fillets for the best flavor and texture.
  • Mirin — Look for mirin that is specifically labeled as "hon mirin" for an authentic taste. Avoid using mirin substitutes, as they may alter the flavor of the teriyaki sauce.
  • Toasted sesame seeds — Toast the sesame seeds in a dry pan over medium heat until they turn golden brown and release their aroma. Be careful not to burn them.

Tips & Tricks

  • For an extra burst of flavor, add a splash of fresh lemon juice to the teriyaki marinade.
  • If you can't find gindara fish, you can substitute it with other fatty fish like sablefish or Chilean sea bass.
  • To achieve a beautiful caramelized glaze, make sure to brush the fish with the sesame glaze during the last few minutes of grilling.
  • Serve the Gindara Teriyaki with steamed white rice and a side of sautéed vegetables for a complete Japanese meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Serving advice

Serve the Gindara Teriyaki hot, garnished with sliced green onions. Pair it with steamed white rice and a side of sautéed vegetables for a satisfying and balanced meal.

Presentation advice

Arrange the grilled gindara fish fillets on a platter, drizzle the remaining teriyaki marinade over them, and sprinkle with additional toasted sesame seeds for an eye-catching presentation. Garnish with a sprig of fresh herbs for an added touch of elegance.

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