Prep 15 mins
Cook 10 mins
I bought some Trevally and there wasn't a single recipe on 'Zaar to use it. So I did a wider search on the internet, and found this. From the Sydney Fish Markets.
- 1⁄4 cup teriyaki sauce
- 2 cm piece fresh ginger, finely grated
- 1 large garlic clove, crushed
- 1 1⁄2 teaspoons white sugar
- 1 1⁄2 teaspoons sesame oil
- 2 teaspoons sesame seeds, toasted in a dry frypan
- 2 (180 g) fillets boneless white fish, such as Trevally
- 1 large zucchini or 2 small zucchini
- 1 tablespoon olive oil
- 2 green onions, finely sliced on the diagonal
- Combine the teriyaki, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl. Add the fish, cover and marinate for 10-20 minutes.
- Trim the ends off the zucchini and quarter lengthways. Heat a non-stick frying pan over a high heat and add the oil. Add the zucchini and cook for about 2 minutes, until they begin to colour. Remove to a warm plate.
- Remove fillets from marinade, reserving marinade.
- Return the pan to the heat, add the Trevally fillets, and cook for 1-2 minutes, until the edges have turned opaque. Turn the fillets, add the zucchini and the reserved marinade and cook for a further 1-2 minutes, adding a few teaspoons of water if the marinade begins to caramelise.
- Arrange the zucchini on plates, top with fillets and garnish with green onion. Serve with steamed rice.