Arctic char with teriyaki sauce and marinated vegetables
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 18 G., saturated fats 5 G., proteins 41 G., carbohydrates 59 G., fiber 3 G., cholesterol 60 mg, sodium 1223 mg, sugar 17 G.
Calories 560, total fat 18 G., saturated fats 5 G., proteins 41 G., carbohydrates 59 G., fiber 3 G., cholesterol 60 mg, sodium 1223 mg, sugar 17 G.
Arctic char fillet is brushed with teriyaki sauce with honey and sesame oil and grilled until coated with a delicious, sticky glaze. This tender fish takes no more than 7 minutes to be cooked through and still juicy. Serve with boiled rice and a salad of fresh carrots and turnips in a vinegar dressing. A regular vegetable peeler will help you cut the vegetables into long ribbons, giving the dish not only an Asian flavor but also a distinctive appearance. A few sesame seeds and seaweed chips complete the dish beautifully.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups sushi rice, rinsed well
- 2 carrots
- 1 medium turnip
- 1/4 tbsp. rice vinegar
- 1 tbsp. sugar
- 1/4 cup teriyaki sauce
- 2 tablespoons of honey
- 2 tsp. sesame oil
- 4 Arctic char fillets with skin (approximately 170 g each)
- 2 tsp toasted sesame seeds
- 5g sesame seaweed chips, thinly sliced (about 3/4 cup)
We recommend
Recipes with similar ingredients: sushi rice, carrot, turnip, rice vinegar, sugar, teriyaki sauce, honey, sesame oil, trout, sesame, seaweed
Cooking the dish according to the recipe:
- In a medium saucepan, combine the rice, 1 3/4 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low; cover and simmer until the water is absorbed, about 20 minutes. Turn off the heat and set the rice aside, covered.
- Meanwhile, preheat the oven to broil. Using a vegetable peeler, slice the carrots and turnips into thin strips. In a large bowl, combine the chopped vegetables with the vinegar, sugar, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Gently toss with your hands to coat the vegetables evenly with the dressing.
- In a small skillet over medium heat, bring the teriyaki sauce, honey, and sesame oil to a boil. Cook, stirring constantly with a silicone spatula, until thickened, 1-3 minutes.
- Place the fish skin-side down on a foil-lined baking sheet, season with salt and pepper. Brush with the teriyaki mixture. Grill until the fish is cooked through and glazed, 5-7 minutes.
- Divide the cooked rice, marinated vegetables, and fish among plates. Sprinkle with sesame seeds. Top the vegetables with strips of crispy seaweed.
Categories:
Similar recipes
