Teriyaki Ocean Whitefish "Blanquillo"

Whip up an easy teriyaki sauce, marinate your fillets for 20 minutes or so, then cook your fish and make a sauce with the leftover marinade. With a side of rice and steamed broccoli you’ve got yourself an easy and impressive dinner!

oceanwhitefish.jpg

INGREDIENTS

  • 1 tablespoon oil

  • 1 lb ocean whitefish fillets (or salmon, or any other firm fish)

  • 1 clove garlic, minced

  • ½ teaspoon fresh ginger, minced

  • ¼ cup low sodium soy sauce

  • ⅛ cup water

  • 2 tablespoons brown sugar

  • 1 tablespoon rice wine vinegar

  • 1 teaspoon sesame oil

  • 1 teaspoon cornstarch

  • 1 tablespoon water

  • 2 scallions chopped, for garnish

  • sesame seeds for garnish

  • 1/4 cup chopped cilantro

  • side of steamed rice and steamed broccoli

INSTRUCTIONS

  1. Mix garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine vinegar and sesame oil in a medium tupperware, whisk to combine. Or if you want to just marinate it in store-bought teriyaki sauce I will not judge you. Put your feet up.

  2. Add your fish fillets, turn, cover, and marinade for 20 minutes. Start your rice. Have a glass of wine. Put your feet up.

  3. Heat oil in a large skillet. Add your fillets and cook 3-4 minutes on each side. I leave the skin on, no biggie, it comes off when you’re eating it and imparts flavor.

  4. Meanwhile heat the marinade in the saucepan and bring to a simmer.

  5. Add cornstarch and water in a small jar (empty baby food jars come in handy!) and shake to mix.

  6. whisk in the cornstarch mixture to the marinade and simmer until thickened, stirring.

  7. Put your cooked rice and broccoli in a bowl, put your fish on the rice, your sauce on the whole shebang, sprinkle with scallions, cilantro and sesame seeds and voila! Dinner is served.

FishCamilla LombardOcean Whitefish