- 2
Ingredients
- RICE:
- 3 tablespoons homemade teriyaki sauce (use store-bought in a pinch)[2 - 3 tablespoons is enough, 4 is overkill]
- 1 fillet of skinless salmon or trout (we really liked the PC skinless Rainbow)
- Oil for griddling
- 4 heads small (baby) pak/bok choi for me (cooked according to your usual recipe, with fresh or dried chili)
- 1/2 cup frozen peas, for Dan
- 1 tsp. sesame seeds, to serve
- Togarashi – optional (to serve)
- 6 tablespoons/1/2 rice-cooker cup brown sushi rice or brown short-grain rice
- 1 tsp. toasted sesame oil
- 2 spring onions/scallions – thinly sliced lengthwise into strips
- 3 - 4 very thin slices of gingerroot, julienned
Preparation
Step 1
Put fish and teriyaki sauce in a ziplock bag and leave to marinate for an hour or so in the fridge.
Make the rice according to rice cooker directions with chicken broth, a pinch of salt and the sesame oil. Just before serving, mix the scallions and the ginger gently into the rice.
To cook the fish, heat a non-stick pan over medium-high heat. Brush the pan with a little sesame or olive oil, remove the fish from the marinade, shaking off and reserving the excess and lay the fish on the pan for approximately two to three minutes on each side until done. While still in the pan, use your spoon or spatula to cut the fish into slices about 1/2" - 3/4" thick. Drizzle in the excess reserved marinade, toss it together and remove from the heat.
To serve, heat the peas in the microwave for about 1 minute and mix into Dan's portion of rice. Divide the rice, vegetables and fish between two bowls, finishing with the sesame seeds and togarashi, if using. Serve with a wedge of lime, if desired (haven't found this necessary).
Calories 401.9
Total Fat 19.5 g
Saturated Fat 4.7 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 4.3 g
Cholesterol 40.0 mg
Sodium 117.3 mg
Potassium 72.4 mg
Total Carbohydrate 30.6 g
Dietary Fiber 4.6 g
Sugars 4.6 g
Protein 25.9 g