Lovely light teriyaki recipe. You can use any white fish or blue skinned fish for this dish or even chicken
1. Mix all the teriyaki sauce ingredients together in a jug and set aside
2. Lightly sprinkle the fish with salt and cook skin side down in a frypan till the skin goes crispy and the flesh side changes colour. Don't let the fish cook right through, it should only be cooked 60-70% at this stage. Remove the fish from the frypan.
3. Pour the teryaki sauce inot the same frypan without washing the pan. Heat the sauce and allow to simmer gently until it becomes thick and glossy
4. Return the fish to the frypan with the sauce and coat well. Heat for a few mintues until the fish is cooked through.
5. Serve with steamed rice, miso soup and steamed Asian greens or spinach. The fish can be served hot or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 130 | ||
Calories from Fat: 18 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 173.8mg | 6 % | |
Potassium 394.2mg | 10 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.7g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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