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Hamachi teriyaki is one of my mom’s signature dish and I remember eating this dish often while I was growing up in Japan. We call Hamachi “Buri” when the fish is longer than 30 inches. Compared to Hamachi Kama (Yellowtail Collar), the fillet part is not as fatty and soft, but it tastes very good. Both Buri and Hamachi are very common and popular fish in Japan.
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- 2 fillet Hamachi (Yellowtail, Buri)
- freshly ground black pepper
- all-purpose flour (plain flour)
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
- 1 clove garlic (sliced)
- 1 Tbsp unsalted butter
- 1 green onions/scallions (finely chopped)
Gather all the ingredients.
- Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess.
- In a large skillet, heat oil on medium high and sauté garlic until fragrant.
- In the skillet, place the fish with the skin side facing down (this side will be the top at the end). Cook until nicely browned.
- Flip over and cook the other side.
- When the fish is almost cooked, add the seasonings and butter.
- Serve and garnish green onions on top.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.