Teriyaki fillet of fish from Japanese Country Cookbook by Russ Rudzinski and Mike Nelson

  • fish fillets
  • shoyu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on May 01, 2018

    This is excellent with salmon steaks or thick fillets. It's a staple in our home and pretty much foolproof as long as you follow the directions precisely. Also watch it carefully as the glaze can quickly overcook and harden if not careful.

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