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Teriyaki Hiramasa

By: Sally James - Author, Chef and Cleanseas Culinary Consultant

Makes: 4

Time Required: 25-35 mins


  1. 4x  5 oz (150 g) Hiramasa skinless portions

  2. 1 tablespoon vegetable oil

  3. 1 teaspoon fresh ginger, finely chopped

  4. 1 small green chili, finely diced

  5. ¾  cup Teriyaki glaze (store bought)

  6. Sticky rice (optional

  7. Toasted sesame seeds (optional)

  8. Fresh lime, zested (optional)

  1. Place ½ cup of the teriyaki sauce in a small saucepan and bring to a simmer, cook until reduces to a glaze consistency.
  2. Heat oil over medium high heat in a non-stick fry pan large enough to hold all the fish. Add the ginger and chili and cook for 1 minute, stirring.
  3. Add the fish, and cook for 2 minutes. Turn fish over, add remaining sauce and cook fish for another 4-5 minutes, turning and spooning over sauce. Cook until fish is medium rare or as preferred.
  4. Serve, sprinkled with sesame seeds and lime zest. Serve cooked sticky rice on the side. Place reduced sauce on the side to pour on as preferred.

NOTE: Can adapt this recipe to any fish portion/fillet of choice.

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