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Teriyaki Grouper

September 15, 2010

I finally tracked down the Guam Fisherman’s Co-op today! The prices are great and the fish is SUPER fresh. I’ll experiment with some of the little reef fishes later, but I wasn’t feeling very creative today, so I chose a beautiful and straightforward grouper fillet. All amounts here are approximate, adjust as you like.

approx. 1 lb. grouper filet, cut into 2 portions, skin scored if necessary
3 tbsp soy sauce
2 large cloves garlic, minced
1 tsp grated fresh ginger
2 tbsp brown sugar
1 tsp Sriracha chile sauce
peanut oil
2 scallions, sliced thinly

1. Combine all but the last two ingredients in a large zipper bag. Mush it all together with your hands so the fish is evenly coated, and marinate at room temperature for 10 minutes.
2. Add 1 tbsp or so of peanut oil to a medium nonstick skillet and heat at medium-high. When the skillet is hot, add the fish, skin side up. Adjust heat if necessary but don’t fuss with it too much, just let the fish brown nicely.
3. After the fish is gorgeous on one side, flip and cook the other side until just cooked through. The fish I had was pretty thick, so I covered the pan for part of the cooking time on the second side.
4. Garnish with scallions and enjoy with coconut rice. Make some vegetables, too.


  • This would be good with just about any mild white-ish fish, as well as salmon. Maybe not tuna or swordfish.
  • The sugar really makes this great, don’t leave it out. It makes a nice caramelized outside and the balance of the sweet with the salty is awesome.
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