Teriyaki Trevally Ocean Fish Fillets W Sesame Zucchini Food

TERIYAKI TREVALLY (OCEAN FISH) FILLETS W/ SESAME & ZUCCHINI

Steps:

• Combine the teriyaki, 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.

TERIYAKI ZUCCHINI

Steps:

• In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain.
• Stir in the teriyaki sauce and pepper and sprinkle with sesame seeds.

SESAME-SEED FISH FILLETS

Steps:

• Put the fish fillets in a dish and add the lemon juice and Worcestershire sauce. Turn the fillets in the mixture and let stand until ready to cook.
• Put the beaten egg, milk, salt and pepper in a flat dish and stir to blend. Put the sesame seeds and cheese in a separate dish and blend.
• Put the flour in a third dish.
• Lift the fillets one at a time and, using the fingers, wipe off much, but not all, of the marinating liquid. Dip the fillets one at a time in flour to coat well. Dip the pieces into the egg mixture to coat on both sides. Dip in the sesame seed mixture to coat well.
• Heat the oil and butter in a skillet and add the fish fillets (it may be necessary to cook the fish in two steps if the skillet is not large enough, but the amount of oil and butter indicated should be sufficient). Cook two minutes and turn carefully with a pancake turner or spatula. Cook about two minutes on the second side.
• If all the fillets have not been cooked, add a second batch to the skillet and continue cooking in the same manner. Transfer the fillets to a warm platter. Pour the pan fat over all. Garnish with lemon wedges.