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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,...

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