Home > Worldwide Recipes > Japan > Fish and Seafood
Fish and Seafood
Select a section
Articles
Recipes
![Baked Fish And Vegetables<br/>[Sakana Gingami-Yaki]](images/1251394369-3-(Small)_T.jpg "Baked Fish And Vegetables<br/>[Sakana Gingami-Yaki]")
Baked Fish And Vegetables
[Sakana Gingami-Yaki]
1¼ pounds (565 g) flounder, sea bass, cod or other white fish fillets, boned (and skinned, if desired) 5 teaspoons (25ml) sake 1 teaspoon (5ml) soy sauce 1 teaspoon (5ml) fresh ginger juice ½![Crisp Coated Fried Fish<br/>[Sakana Kawari-Age]](images/1251394020-1-(Small)_T.jpg "Crisp Coated Fried Fish<br/>[Sakana Kawari-Age]")
Crisp Coated Fried Fish
[Sakana Kawari-Age]
8 fresh sardines, horse mackerel or smelts (about 3 ounces or 85 g each), tails intact 1 teaspoon (5ml) salt ¼ cup (60ml) Worcestershire sauce ¼ cup (60ml) catsup ½ teaspoon (2ml) prepared![Deep-Fried Fish Vinaigrette<br/>[Sakana Nanban-Zuke]](images/1251395136-6-(Small)_T.jpg "Deep-Fried Fish Vinaigrette<br/>[Sakana Nanban-Zuke]")
Deep-Fried Fish Vinaigrette
[Sakana Nanban-Zuke]
1 medium yellow onion 1 piece (1½ inches or 4 cm) carrot, about 1 inch or 2.5 cm in diameter 2 small green bell peppers 2 or 3 dried red chili peppers, seeded ¾ cup (180ml) rice vinegar 3![Salmon Teriyaki<br/>[Sake Teriyaki]](images/1251394634-4-(Small)_T.jpg "Salmon Teriyaki<br/>[Sake Teriyaki]")
Salmon Teriyaki
[Sake Teriyaki]
1 pound (450 g) salmon steaks or fillets 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) mirin 2 teaspoons (10ml) sake 1 teaspoon (5ml) sugar 3 ounces (85 g) daikon, pared 1 tablespoon![Salmon Tofu Balls<br/>[Sake Tofu Agedango]](images/1281530704-8-(Small)_T.jpg "Salmon Tofu Balls<br/>[Sake Tofu Agedango]")
Salmon Tofu Balls
[Sake Tofu Agedango]
12 ounces (340 g) salmon fillets or steaks 5 cups (1250ml) water ½ teaspoon (2ml) sake ½ teaspoon (2ml) plus pinch salt 10 ounces (285 g) tofu ⅓ cup (80ml) plus 2½ tablespoons (37ml)_T.jpg "Salmon With Nanban Sauce")
Salmon With Nanban Sauce
450 g (1 lb) salmon fillet, descaled Salt Plain flour for coating Vegetable oil for deep-frying 3 spring onions, shredded, to garnish NANBAN SAUCE: 4 tablespoons shoyu 3 tablespoons![Simmered Flounder<br/>[Karei Nitsuke]](images/1251394189-2-(Small)_T.jpg "Simmered Flounder<br/>[Karei Nitsuke]")
Simmered Flounder
[Karei Nitsuke]
4 whole medium flounder (8 to 10 ounces or 225 to 285 g each), heads and tails intact 3 cups (750ml) water ¼ teaspoon (1ml) salt 4 ounces (115 g) spinach ¾ inch (2-cm) cube pared, fresh ginger![Teriyaki Scallops<br/>[Hotategai Teriyaki]](images/1251394805-5-(Small)_T.jpg "Teriyaki Scallops<br/>[Hotategai Teriyaki]")
Teriyaki Scallops
[Hotategai Teriyaki]
2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) mirin 2 teaspoons (10ml) sake 1 teaspoon (5ml) sugar 1 pound (450 g) large scallops (trimmed, if desired) 8 ounces (225 g) asparagus 2½
