Teriyaki fish
Feb 27, 2013 1:00pm- 15 mins preparation
- 15 mins cooking
- Serves 4
Print
Ingredients
Teriyaki fish
- 1 tablespoon vegetable or peanut oil
- 5 piece fresh ginger, peeled, cut into matchsticks
- 2 bunch (250g) baby buk choy, leaves separated
- 1 teaspoon sesame oil
- 600 gram boneless firm white fish fillets, cut into 3 cm pieces
- 2 1/2 tablespoon teriyaki sauce
- 3 cup cooked jasmine rice
- 1/3 cup coriander sprigs
- 2 green onions, thinly sliced
Method
Teriyaki fish
- 1Heat a wok or large frying pan over high heat. Add half the vegetable oil; swirl to coat surface. Add ginger; stir-fry for 1 minute or until fragrant. Add buk choy and sesame oil; stir-fry for 2 minutes or until wilted. Transfer to a heatproof bowl; cover to keep warm.
- 2Heat remaining vegetable oil in wok over high heat. Add fish; stir-fry for 5 minutes or until golden. Add sauce; stir-fry gently for 1 minute or until fish is just cooked.
- 3Divide rice and buk choy among serving bowls; top with teriyaki fish. Sprinkle with coriander and onion. Serve.
Notes
We used basa, but you can use any firm white fish fillet.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020