Kakap Fillet Teriyaki
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Kakap fillets | 4 pieces |
| Teriyaki sauce (use Saori brand) | 1 sachet |
| Cornstarch (dissolved in water) | 2 tablespoons |
| Onion (thinly sliced) | 1 bulb |
| Garlic (thinly sliced) | 4 cloves |
| Red chili peppers (sliced diagonally) | 10 pieces |
| Bird’s eye chilies (sliced diagonally) | 5 pieces |
| Scallions (thinly sliced) | As needed |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | As needed |
| Olive oil (optional) | A few drops |
| Lime juice | From 1 lime |
Instructions
-
Prepare the Fish:
- Rinse the kakap fillets under cold water. Pat them dry using paper towels.
- Squeeze the juice from one lime over the fillets, and sprinkle a little salt. Set them aside for about 5 minutes. This step helps to remove any fishy odor.
-
-
Frying the Fillets:
- Heat a generous amount of oil in a frying pan over medium heat.
- Fry the kakap fillets until they turn a light golden brown. Once done, drain them on a paper towel and set aside.
-
Making the Teriyaki Sauce:
- In another pan, heat a small amount of oil (or olive oil, if preferred) over medium heat.
- Add the sliced onion and garlic. Sauté until fragrant and the onion turns translucent.
- Next, stir in the red chili peppers and bird’s eye chilies. Cook for a few more minutes until the peppers soften slightly.
-
Combining Ingredients:
- Pour in the teriyaki sauce and add a little sugar and salt to balance the flavors. Stir well.
- Add about ¼ cup of water to the pan to loosen the sauce and allow everything to simmer for a few minutes.
- Taste the sauce and adjust seasoning if necessary.
-
Final Cooking Steps:
- Return the fried kakap fillets to the pan. Stir them gently to coat the fish evenly with the sauce.
- Add the cornstarch mixture, stirring constantly until the sauce thickens and bubbles.
- Finish by adding the sliced scallions. Stir until everything is well combined.
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Serve:
- Once the sauce is thick and the fillets are coated, remove the pan from the heat. Your Kakap Fillet Teriyaki is now ready to serve. Enjoy it with steamed rice for a wholesome meal!
Chef’s Tips:
- Adding a few drops of olive oil at the end gives the dish a rich, glossy finish.
- Adjust the spiciness to your preference by adding more or fewer chilies.
