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Halibut Aji Yaki

Andrew Zimmern

HOF NOTES: We think the cooking time is too long. No need to use 2 pans, we like to use one pan for the whole process. First brown the halibut flesh side down for about 3 minutes. Once the top has browned, turn the fish over, and after about a minute, remove the fish to a plate. Add the liquid mixture to the pan and reduce for 3 minutes. Return the fish to the pan, skin side down, and cook for another 2 minutes (depending on thickness of fish), while, basting the fish with the sauce.

Four 6-ounce pieces of halibut

1 teaspoon sesame seeds

2½ teaspoons peanut oil

1 pinch red chili flakes

2 teaspoons dashi powder (see note)

½ cup mirin

3 tablespoons naturally fermented soy sauce

1 tablespoon sugar

Season the fish with the peanut oil and sesame seeds.


Dissolve the dashi powder in 1/2 cup warm water. In a mixing bowl, combine the mirin, soy sauce, dashi mixture, red chili flakes and sugar.


Preheat a non-stick sauté pan over high heat. Brown the fish, about 3 to 4 minutes on each side.


Once the fish is browned, reserve to a plate.


Place the liquid mixture in a 3 or 4 quart sauce pan and bring to a boil. Reduce heat to a simmer and add fish back to the pan.


Place a small lid on top of the fish pieces and cook for 4 minutes at a simmer. Flip the halibut and cook for 4 minutes more.


Remove the halibut, and reserve to a plate. Continue to reduce the sauce at a simmer for an additional 5 minutes, or until thick and glazy.


Serve the halibut, pouring the glaze over the top, with sautéed veggies.


NOTE Dashi powder is available at many health food stores and at Asian markets.

Printable version

Original recipe

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