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Teriyaki fish skewers

  • 1:00 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 1/4 cup teriyaki sauce
  • 1 garlic clove, crushed
  • 500g ling fish fillets, cut into 3cm cubes
  • 1 tablespoon vegetable oil
  • Steamed jasmine rice, to serve
  • Steamed Asian vegetables, to serve

Equipment

  • You'll need 8 small pre-soaked bamboo skewers.

Method

  • 1
    Combine teriyaki sauce and garlic in a bowl. Add fish. Stir to coat. Cover. Refrigerate for 1 hour, if time permits.
  • 2
    Thread fish onto skewers. Place on a plate.
  • 3
    Heat oil in a large, non-stick frying pan over medium-high heat. Cook skewers for 3 to 4 minutes each side or until cooked through. Serve with rice and vegetables.

Source: taste.com.au

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