Teriyaki Silver Trevally Fillets with Sesame & Zucchini
There are good commercial teriyaki sauces and marinades available, or you can make your own by combining equal quantities of light soy sauce and mirin. The name comes from the Japanese words “teri” meaning shine and “yaki” meaning grill, as meat and fish are brushed with the marinade while being grilled to give a shiny coating.
¼ cup teriyaki sauce
2cm piece ginger, finely grated
1 large clove garlic, crushed
1½ teaspoons white sugar
1½ teaspoons sesame oil
2 teaspoons sesame seeds, toasted (see notes)
4 x 180g silver trevally fillets, skin off, bones removed
1 tablespoon vegetable oil
3 green onions, thinly sliced diagonally
Steamed rice, to serve
Combine the teriyaki sauce, 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.
Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
View Cooking Styles >