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.

Hamachi Teriyaki (Yellowtail) with Yuzu Kosho

INGREDIENTS

• 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)

Seasonings:

• 3 Tbsp dashi (click to learn more about this soup stock)
• 1 Tbsp mirin
• 1 Tbsp soy sauce
• ¼ tsp yuzu kosho (optional)

INSTRUCTIONS

1. Gather all the ingredients.

   
2. Sprinkle freshly ground black pepper on both sides of the fish. Then sprinkle flour and remove excess.
3. In a large skillet, heat oil on medium high and sauté garlic until fragrant.
4. 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.
5. Flip over and cook the other side.
6. When the fish is almost cooked, add the seasonings and butter.
7. Serve and garnish green onions on top.

https://www.justonecookbook.com/hamachi-yellowtail-teriyaki-with-yuzu-kosho/