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Grilled Sea Bream Fillets with Teriyaki Sauce

This recipe uses sea bream. While the texture is different from eel, the taste is equally delicious. Moreover, sea bream fillets have fewer small bones than eel, making them safer and easier to eat.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings: 1 people
Course: Main Course
Cuisine: Chinese
Ingredients Notes

Ingredients
  

  • 1 Sea Bream Fillet
  • A pinch Toasted White Sesame Seeds (optional)
  • 3 tbsp Soy Sauce
  • 3 tbsp Rice Wine
  • 2 tbsp Mirin
  • 1 tbsp Thick Soy Sauce
  • 1 tbsp Sugar
  • 1 tbsp Water
  • 1 tsp Rice Wine
  • A pinch Salt
  • A pinch White Pepper Powder

Notes

  • Wash the snapper fillets and marinate them for 10 minutes.
  • Prepare the unagi sauce.
  • Bring the unagi sauce to a boil in a pot, then reduce the heat to medium-low and add the snapper fillets.
  • While cooking, slowly spoon the sauce over the fillets to coat them, cooking until the sauce thickens, about 30-40 minutes. (This step should be done slowly and carefully, as snapper fillets are delicate. Using a spoon to baste the fillets helps keep the fish intact.)
  • Gently place the fish fillets on a plate and sprinkle with white sesame seeds.
  • Alternatively, prepare a large bowl of white rice and pour the sauce over it.
  • Place the snapper fillets on top, and you have a bowl of unagi-style snapper rice!