Sakana no teriyaki (Teriyaki-style fish)

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Broadcast date:May 10, 2013

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
  • Other

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Ingredients (Serves 4 )

・4 fillets yellowtail (or other type of fish) (300 g, with skin still attached)
・2 small green capsicums
・2 teaspoons soy sauce
・Potato flour (for dusting the fish) (Use plain flour if unavailable)
・Vegetable oil for frying

(For the teriyaki glaze)
・2 tablespoons soy sauce
・2 tablespoons sugar
・2 tablespoons water


  1. Leave the skin on the fish. Rub 2 teaspoons of soy sauce over the fillets; allow to sit for about 10 minutes. Cut the capsicums in half lengthwise. Remove core and seeds. Slice lengthwise into strips about 2 cm thick.
  2. After 10 minutes, wipe the fillets of fish with kitchen paper or a tea towel. Lightly dust with potato flour, shaking off any excess.
  3. Lightly oil a frying pan, and fry the capsicum strips over gentle heat until tender. Remove and reserve.
  4. Add 1 tablespoon of vegetable oil to the frying pan, and lay the fillets of fish skin-side down. Fry over medium heat. Once coloured, turn, and reduce the heat. Set a lid over the frying pan and simmer gently for about 3 minutes. Combine the ingredients for the teriyaki glaze.
  5. Remove lid. Use kitchen paper to remove any oil in the pan. Add the sauce for the glaze to the pan. Simmer over medium heat and turn the fish once to ensure both sides get an even coating. Once the sauce has thickened into a glaze, turn off the heat.
  6. Have 4 plates ready. Place a fillet on each plate, with the skin facing upward. Spoon any leftover glaze over the fish. Garnish with the fried capsicum strips.

Catch of the Day

The popularity of teriyaki-style dishes around the world

Teriyaki, properly speaking, is a method of cooking where meat or fish are grilled or fried with a sweet and salty sauce that thickens into a glaze.  It has become popular in other parts of the world.  Teriyaki sauces are sold in the United States, Europe and Asia, and are an easy way of imparting a teriyaki-style flavour.  Some fast-food chains even sell teriyaki burgers. But many of the so-called “teriyaki” dishes merely involve a teriyaki sauce being used as a marinade prior to cooking or added after the meat has been done.  The sauces contain soy sauce, but often feature other ingredients normally absent in Japan, e.g. wine, garlic, sesame, etc.   But it’s a sign of how teriyaki has been adapted to suit people’s tastes in different parts of the world.

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