I’ve spent the last month using and seeking out recipes that don’t require the use of the oven. I’m not a huge griller, so the top of the stove is my preference when the …
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I’ve spent the last month using and seeking out recipes that don’t require the use of the oven. I’m not a huge griller, so the top of the stove is my preference when the temperatures start hitting 90 degrees. (That and serving dinner salads topped with chicken salad, cooked shrimp or diced ham and cheese.)
This is a favorite recipe of ours. I made it for a Chinese dinner we had last Thanksgiving. Everyone brought a different dish. And, this was a hit. But, it’s good anytime and is easy to make. I got the recipe ages ago at a class I took at Johnson & Wales.
Teriyaki Fish
Serves 3 to 4
1 pound white fish fillets*
1/2 cup flour
2 tablespoons vegetable oil
3 tablespoons soy sauce
3 tablespoons sugar
Pinch minced garlic
Roll fillets in flour. Heat oil in a wok or frying pan on medium high heat and brown fish on both sides, about 3 to 4 minutes.
Meanwhile, mix the soy sauce, sugar and garlic together in a small bowl.
Pour off all the oil when the fish is brown. Pour the soy sauce mixture over the fish. Cover and cook 4 to 5 minutes on medium heat.
Remove the cover, turn up the heat and cook 4 to 5 minutes longer until the sauce has become a glossy, sticky glaze covering the fish; but, do not scorch the fish. If using a frying pan instead of a wok (which is deeper), you can spoon some of the sauce over the fish a couple of times to help it along.
Serve immediately.
*Get a meaty white fish, such as scrod or haddock that won’t fall apart when it’s cooked.
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