Teriyaki fish

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


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


Teriyaki fish
  • 1
    Heat 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.
  • 2
    Heat 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.
  • 3
    Divide rice and buk choy among serving bowls; top with teriyaki fish. Sprinkle with coriander and onion. Serve.


We used basa, but you can use any firm white fish fillet.