Teriyaki Trevally (Ocean Fish) Fillets W/ Sesame & Zucchini
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 59.14 ml teriyaki sauce
- 2 cm piece fresh ginger, finely grated
- 1 large garlic clove, crushed
- 7.39 ml white sugar
- 7.39 ml sesame oil
- 9.85 ml sesame seeds, toasted in a dry frypan
- 2 (360 g) fillets boneless white fish, such as Trevally
- 1 large zucchini or 2 small zucchini
- 14.79 ml olive oil
- 2 green onions, finely sliced on the diagonal
directions
- 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.
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RECIPE SUBMITTED BY
I was born and raised in the USA but now live in Melbourne, Australia. I have been here since 1999. My husband is Australian. We have two daughters (born May '05 and May '07) and a yellow Labrador.
I cook mainly for my family. I do my best to feed them (and myself) plenty of whole grains and vegetables, with small amounts of lean meats and "good fats". Most of my recipes will lean in that direction, although sometimes I will post something that just tastes good!