Teriyaki chicken may be the go-to Japanese dish here in Australia, but over in Japan the popular teriyaki glaze is most often used with firm-fleshed white fish. It's a cinch to make, but you can substitute a few sliced chicken thigh fillets if you prefer.
1 tbsp mirin
1 tbsp sake
1/2 tsp sugar
2 tbsp soy sauce (check gluten-free if required)
2 fillets ling or kingfish (skin removed), about 150g each
1 tsp cornflour
1 tsp vegetable oil
2 very thick spring onions, white and light green part cut into 4 or 5 5cm pieces
1. To make the teriyaki glaze, mix the mirin, sake, sugar and soy sauce together and stir to dissolve the sugar.
2. Dust the fish fillets with cornflour. Heat a frypan over medium heat until very hot and add the oil. Fry the spring onions until lightly browned and set aside.
3. Add the fish and fry for about four minutes (two minutes on each side) then the teriyaki glaze.
4. Continue to cook for about two to three minutes, turning the fish through the glaze every minute or so until the glaze is thick, glossy and holding as a dark coating on the fish, and the fish is cooked through.
5. Remove the fish from the pan to a plate with the spring onions, and pour over any remaining glaze to serve.