Red Snapper Teriyaki Lunch Box Recipe

Prepare fish

Pat the red snapper fillets dry with paper towel. Lightly season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Let sit at room temperature while preparing the sauce (5–10 minutes).

Make teriyaki sauce

In a small bowl, combine 6 tbs soy sauce, 3 tbs mirin, 2 tbs sake, 2 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Stir until sugar dissolves. Taste and adjust: it should be balanced sweet-salty. Reserve about 2 tbs of this sauce for packing if desired.

Thicken sauce

Mix 1 tsp cornstarch with 1 tsp water to make a slurry. Set aside.

Cook fish

Heat 1 tsp neutral oil in a nonstick or stainless-steel skillet over medium-high heat until shimmering. Place fillets skin-side down and press lightly with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down for 3–4 minutes until skin is crisp and the flesh is opaque about 1/3 up the side. Flip and reduce heat to medium. Add the teriyaki sauce to the pan and spoon it over the fillets. Cook 2–3 more minutes, basting, until the fish is just cooked through (internal temp ~135–140°F / 57–60°C).

Finish sauce

Remove the fillets to a plate and keep warm. Bring the pan sauce to a simmer and whisk in the cornstarch slurry. Cook 30–60 seconds until glossy and slightly thickened. Spoon the glaze over the fillets.

Rinse 1 cup short-grain rice under cold water until the rinse water runs clear to remove excess starch. Drain.

Combine rinsed rice and 1.1 cups water in a rice cooker or small pot. If using a pot, bring to a simmer, cover, reduce heat to low and cook 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

If you want seasoned rice: mix 1 tsp rice vinegar, 1/2 tsp sugar and 1/8 tsp salt; gently fold into the cooked rice once it has rested.

Fluff rice with a rice paddle or fork and portion into the lunch box base.

Bring a medium pot of water to a rolling boil. Add a pinch of salt and the 4 cups baby spinach. Blanch for 20–30 seconds until just wilted.

Immediately transfer spinach to an ice bath or rinse under cold water to stop cooking. Drain and squeeze gently to remove excess water.

Toss the drained spinach with 1 tsp toasted sesame oil, 1 tsp soy sauce, 1 tsp toasted sesame seeds and 1/8 tsp salt. Taste and adjust seasoning. Portion into the lunch box.

Slice pickled daikon or cucumber if needed and portion about 1/2 cup into the lunch box as a refreshing side.

Place the cooked red snapper fillets on top of or beside the rice. Drizzle any remaining glaze over the fish and sprinkle with 1/2 tsp toasted sesame seeds and 1 tbsp thinly sliced scallions.

Add a lemon wedge to the box for squeezing just before eating. If packing for transport, place the reserved 2 tbs extra teriyaki sauce in a small leakproof container for reheating or pouring.