In japan, kabayaki is a common way to cook fish, especially eel (unagi). The preparation entails butterflying, gutting and deboning the fish, and then cutting the fillets into pieces to be threaded onto skewers. The fish pieces are dipped into a sweet soy sauce-based glaze, called kabayaki sauce, which is very similar to teriyaki sauce. Then the fillets are grilled or broiled, the sauce creating a flavorful crispy exterior. Although this sauce is traditionally and most often served with eel, it is also delicious on salmon, as well as other fish such as catfish and sea bass. Requiring just a few ingredients and little time to cook, this is an ideal recipe for a busy weeknight. But it is also impressive enough to serve to guests.
