Auténtica receta japonesa de pescado con glaseado de soja y jengibre

Ingredientes

• 4 white fish fillets (about 6 oz each), such as cod, halibut, or sea bass
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon neutral oil (vegetable or avocado oil)
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake or dry sherry
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds
• 1/2 lemon, for serving

Preparación

1. 1

   Remove fish fillets from the fridge 10 minutes before cooking. Pat each fillet completely dry on both sides with paper towels.

2. 2

   In a small bowl, combine soy sauce, mirin, sake, sesame oil, honey, grated ginger, and minced garlic. Stir well and set aside.

3. 3

   Season both sides of each fillet lightly with salt and pepper.

4. 4

   Heat oil in a non-stick or cast iron skillet over medium-high heat until hot but not smoking. Add fillets gently and cook undisturbed for 3 to 4 minutes until a golden sear forms.

5. 5

   Flip fillets carefully. If they stick, wait another 30 seconds — they will release when ready. Cook the second side for 2 to 3 minutes.

6. 6

   Pour the prepared glaze into the pan around and over the fish. Let it bubble and reduce for 1 to 2 minutes over medium heat, spooning it over the fish as it thickens.

7. 7

   Transfer fillets to plates. Spoon remaining glaze from the pan over the top. Garnish with sliced green onions and sesame seeds. Squeeze fresh lemon over everything just before serving.