Teriyaki Trevally (Ocean Fish) Fillets W/ Sesame & Zucchini

Submitted by Gingernut

"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."

 

• 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

1. Combine the teriyaki, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl. Add the fish, cover and marinate for 10-20 minutes.
2. 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.
3. Remove fillets from marinade, reserving marinade.
4. 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.
5. Arrange the zucchini on plates, top with fillets and garnish with green onion. Serve with steamed rice.