Teriyaki Redfish with Rice
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 redfish fillet
- 4 Tbsps sugar
- 6 Tbsps Teriyaki sauce
- 3 garlic cloves (chopped)
- 2 onions (finely diced)
- 1 jar Mung bean sprouts
- freshly ground peppers
- 1 Tbsp butter
- 200 grams
Preparation steps
1.
Rinse rice and then cook in a pot with about 500 ml (approximately 16 ounces) of water. Simmer over low heat, covered, for about 30 minutes.
2.
Season redfish fillets with pepper. Place redfish in a buttered casserole dish.
3.
Melt butter in a pan, add sugar and saute until a light caramel is formed, remove from heat and let cool slightly. Then add teriyaki sauce, garlic, onions and mung bean sprouts, mix, gently bring to a boil and pour over fish fillets.
4.
Cook fish in a preheated 160°C (approximately 350°F) for about 15 minutes.
5.
Arrange fish fillets on warmed plates and spread sauce over it. Serve with rice.
