Teriyaki fish with red rice and greens

30 Min
4 People
Rating starstarstarstarstar_half
Fish fillets baked in the oven with a sweet teriyaki marinade served with a side of garlic vegetables and topped with crunchy shallots.

No Fish option - replacement is chicken thigh fillets.
1. Set oven to 200ºC.
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Combine together 3 tbsp sugar, 4 tbsp soy sauce, 3 tbsp rice wine vinegar, and 1 1/2 tbsp sesame oil.

3. Tear off two large sheets of foil. Place one sheet on the bottom of an oven dish. Place fish on top and pour over teriyaki sauce. Cover with second sheet and fold in edges to seal. Place in oven to cook for 15-20 minutes, or until cooked through.

4. Quarter pak choi lengthways. Trim and halve sugar snap peas. Julienne carrot. Heat a frypan over medium-high heat with 1 tbsp sesame oil. Add vegetables to pan along with crushed garlic. Cook for 2-3 minutes, or until tender.

5. Divide rice between plates. Serve with vegetables and fish. Spoon over extra sauce. Garnish with fried shallots.

When adding sugar to dishes, coconut sugar or raw cane sugar may be two better options as they are less refined and contain some important minerals.

No Fish option - replacement is chicken thigh fillets.

Cook chicken in the pan for 6-8 minutes, or until cooked through. Add sauce to coat and cook for a further 2 minutes.
Red rice 300g
Whitefish fillets 2 packets
Pak choi 1 bunch
Sugar snap peas 1/2 punnet (125g)
carrot 1
Garlic 2 cloves
fried shallots 1 packet (40g)

From your pantry:
soy sauce (or tamari), rice wine vinegar, sugar (of choice), sesame oil, aluminium foil