TERIYAKI FISH AND RICE BOWLS
SERVES 4 Preparation time: 10 min Cooking time: 25- 30 min
Preheat the oven to 200 ° C Line a baking sheet with foil and grease with nonstick spray 1 Rice bowls Cook the rice accord-
375 ml ( 1 ½ c) jasmine rice 15 ml ( 1 T) rice vinegar 150 g pak choi or spinach, well rinsed
4 fish fillets 30 ml ( 2 T) teriyaki sauce 30 ml ( 2 T) sweet soy sauce 10 ml ( 2 t) sesame seeds
2 spring onions, chopped ing to the packet instructions Rinse and drain Add the rice vinegar and mix Set aside 2 Cover the pak choi or spinach with boiling water for 1 minute and drain Set aside 3 Fish Arrange the fish on the prepared baking sheet Mix the sauces and pour over the fish Scatter the seeds on top and bake for 15 minutes, brushing often with the sauce 4 Fish Divide the rice among four bowls and spoon the pak choi or spinach on top 5 To finish Cut the fish into strips and divide among the bowls Scatter the spring onions on top and serve with pickled ginger, if preferred
Quick homemade teriyaki sauce: Heat 60 ml ( ¼ c) soy sauce, 60 ml ( ¼ c) rice wine ( mirin), and 30 ml ( 2 T) sugar until the sugar has melted Thicken with 10 ml ( 2 T) cornflour, mixed to a paste with 30 ml ( 2 T) water If you don’t have rice wine,...