Teriyaki Fish
Yield
3 servingsPrep
45 minCook
9 minReady
55 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
soy sauce, tamari
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
ginger root
fresh, grated |
|
| 1 | clove |
garlic
peeled and crushed |
|
| ¼ | teaspoon |
monosodium glutamate
optional |
*
|
| 3 | teaspoons |
sake
or cooking sherry |
* |
| 1 ½ | pounds |
fish fillets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
soy sauce, tamari
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
ginger root
fresh, grated |
|
| 1 | clove |
garlic
peeled and crushed |
|
| 1.3 | ml |
monosodium glutamate
optional |
*
|
| 15 | ml |
sake
or cooking sherry |
* |
| 680.4 | g |
fish fillets
|
|
Directions
In a shallow, 2-quart, heat-resistant, non-metallic baking dish combine soy sauce, gingerrott, garlic, monosodium glutamate and sake.
Stir to combine well.
Place fish fillets in sauce mixture and marinate for ½ hour.
Heat, uncovered, in Microwave Oven for 9 minutes basting occasionally with sauce.
