Teriyaki fish skewers

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1
Teriyaki fish skewers
  • 1:00 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

fish is fast and full of omega-3, perfect for growing brains.

Featured in
Nutrition information, Main recipes

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

  • Step 1
    Combine teriyaki sauce and garlic in a bowl. Add fish. Stir to coat. Cover. Refrigerate for 1 hour, if time permits.
  • Step 2
    Thread fish onto skewers. Place on a plate.
  • Step 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.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar

Nutrition

  • 661 kj

    Energy

  • 6g

    Fat Total

  • 1g

    Saturated Fat

  • 24g

    Protein

  • 65mg

    Cholesterol

  • 737.66mg

    Sodium

  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve

Notes

Cooking class: Threading: Carefully thread pieces of marinated fish cubes onto each skewer. Soaking the skewers in water for at least 1 hour before cooking prevents them burning.

  • Author: Vanessa Horton
  • Image credit: Steve Brown
  • Publication: Super Food Ideas

Source: taste.com.au

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