Pollock fillet in unagi sauce
3 servings
45 minutes
Fillet of pollock in unagi sauce is an exquisite Japanese dish that combines the tenderness of white fish with the rich, sweet-soy flavor of unagi. The sauce, traditionally used for smoked eel, gives the pollock a caramel depth and a hint of spice, harmoniously complemented by sesame and dried chili pepper. Marinating enhances the flavor while baking preserves the fish's juiciness. The onion bed adds a soft sweetness, making the dish's texture even richer. Historically, dishes with unagi sauce are popular in Japanese cuisine due to its rich umami and ability to enhance seafood flavors. Serving pollock fillet in this exquisite sauce offers an elegant treat that pairs perfectly with rice or vegetables.
1
Cut the pollock fillet into medium-sized pieces.
- Pollock fillet: 500 g
2
Add unagi sauce, soy sauce, and olive oil to the bowl.
- Unagi (eel) sauce: 2 tablespoons
- Soy sauce: 1 teaspoon
- Olive oil: 1 teaspoon
3
Add dry chili pepper and sesame, and carefully but thoroughly mix the contents of the bowl. Let it marinate for 15-20 minutes.
- Dried chili pepper: to taste
- Sesame seeds: to taste
4
Take a baking dish and line the bottom with foil.
5
While the fish is marinating, wash and clean one onion, and cut it into quarter rings.
- Onion: 1 head
6
Once the fish is marinated, place it in a dish in a single layer.
7
Place the onion on the fish and spread it evenly.
8
Cover with foil and place in a preheated oven at 180 degrees for 15 minutes, then take out the fish, remove the foil, and put it back in the oven for another 10 minutes.
9
The fish is ready — the pollock turns out juicy and moderately spicy.
10
Serve with your favorite side dish.
