Sunday, June 6, 2010

Teriyaki Glazed Fish with Ginger Rice

I absolutely love Asian food of almost all varieties...Japanese (especially sushi!), Thai, Chinese, Vietnamese, you name it. Although I haven't attempted to make sushi at home (yet), I do like to experiment with Asian flavors in a lot of the dishes I make. The flavors of soy, sesame, ginger, etc. are all great to play around with and can work to make some simple and delicious meals. Because I tend to make a lot of stirfry dishes served over rice, I tend to think of the rice as merely a sponge to soak up the sauce. But recently I've been experimenting with making rice unique and delicious in its own right. Since this teriyaki fish doesn't have a sauce to pour over top, making the rice very flavorful was important. I was very pleased with the results and it didn't take much more effort than the usual pot of cooked rice. The grated ginger in the teriyaki glaze complements the infused ginger flavor in the rice. Both the fish and the rice have a nice balance of sweetness, from the teriyaki and pineapple juice respectively, with the strong, almost spicy taste of fresh ginger. The lime in the teriyaki glaze acts to brighten the sauce up and works great with the light texture of the fish. I used Mahi-Mahi but any firm white fish would work such as Grouper, Sea Bass, or Black Cod. To go along with the fish and rice, I made sauteed broccolini and mushrooms. The recipe for that dish can be found here

Teriyaki Glazed Fish
  • 1/3 cup low-sodium teriyaki sauce
  • 1/2 tbsp grated fresh ginger
  • 1 tsp grated lime zest
  • 1 tablespoon fresh lime juice
  • 1.5 pounds Mahi-Mahi fillets
In a small pan, heat teriyaki sauce over low heat.
Stir in grated ginger and lime zest. For these, I highly recommend using a microplane as it makes the job much easier. It's also just a great tool to have in the kitchen.
Let the sauce simmer for a few minutes to extract the flavors of the ginger and lime.
Remove from the heat and stir in the lime juice.
Season the fish with salt and pepper.
Generously spread the glaze over the fish.
Place the fish, skin side down, on a foil-lined baking sheet.
Broil directly under the heat for about 8 minutes, or until the fish is cooked through.

Ginger Rice
  • 2 inches ginger root, peeled and chopped into large pieces
  • 1 cup (8 fl oz) pineapple juice (or 1 x 6 oz can with a little water)
  • 1 1/4 cups water
  • 1 cup brown rice
  • pinch of salt
In a saucepan, combine all ingredients.
Cover and bring to a boil.
Reduce heat to low and cook for about 25-30 minutes, until all liquid is absorbed.
Fluff with a fork.

For a printable recipe click here

No comments:

Post a Comment