Teriyaki Fish with Japanese Slaw

Teriyaki Fish with Japanese Slaw

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 3, 2018.
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Add a dash of chilli to your fish if you feel like spicing it up!

Ingredients

Rice

  • 1½ cups jasmine rice
  • 2¼ cups water
  • 1 Tbsp grated ginger
  • 2-3 tsp sesame oil
  • ¼ tsp salt

Slaw

  • 50g baby spinach
  • 2 stalks celery
  • 1 bag Japanese slaw
  • 1 tablespoon GF vinegar
  • 2 tablespoons GF mayonnaise

Teriyaki Fish

  • 450g fish fillets
  • 100g teriyaki sauce
  • 1-2 Tbsp water (optional)

To Serve

  • 15g sesame seeds

Steps

  1. Combine rice, water, ginger, sesame oil and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. For the slaw, roughly chop spinach and thinly slice celery.
  3. Place spinach, celery, slaw, vinegar and mayonnaise in a large bowl. Toss well to combine and season.
  4. Pat fish dry and season. Heat a drizzle of oil in large fry-pan on medium-high heat. Cook for 1-2 minutes each side, until just cooked through.
  5. Remove pan from heat and add teriyaki sauce. Bubble and simmer for 30-60 seconds, until sauce thickens slightly. Add water if sauce gets too dry. Turn to coat fish in sauce.
  6. To serve, spoon ¾ cup cooked rice per person onto each plate. Top with teriyaki fish and any sauce and serve slaw on the side. Garnish with sesame seeds.

Nutritional Information

Energy 1794 kj
429 kcal
Protein 25.8g
Carbohydrate 52.8g
Fat 15.1g