Teriyaki Redfish with Rice

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. 

Season redfish fillets with pepper. Place redfish in a buttered casserole dish.

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.

Cook fish in a preheated 160°C (approximately 350°F) for about 15 minutes.