Teriyaki Trevally (Ocean Fish) Fillets W/ Sesame & Zucchini |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. Ingredients:
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 |
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.
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