Teriyaki Cod Fillets Recipe
Ingredients
| Dry sherry | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| 1 Tbsp low-sodium soy sauce* | ||
| Vegetable oil | 1 Tablespoon | |
| Ginger root | 2 Teaspoon, grated | |
| Granulated Sugar | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 lb Cod fillets, 3/4 in/2 cm thick | ||
Directions
In shallow microwave-safe or conventional dish, combine sherry, water, soy sauce, oil, gingerroot, sugar and garlic; stir to mix.
Add fish fillets and arrange in single layer; marinate at room temperature for 20 minutes or refrigerate for up to 4 hours, turning once or twice.
Remove fillets from marinade and transfer marinade to small saucepan.
Place fillets in single layer in steamer; cover and steam for 5 to 8 minutes or until fish is opaque and flakes easily when tested with fork.
Meanwhile, heat marinade over low heat until warm; drizzle over fish before serving.
Add fish fillets and arrange in single layer; marinate at room temperature for 20 minutes or refrigerate for up to 4 hours, turning once or twice.
Remove fillets from marinade and transfer marinade to small saucepan.
Place fillets in single layer in steamer; cover and steam for 5 to 8 minutes or until fish is opaque and flakes easily when tested with fork.
Meanwhile, heat marinade over low heat until warm; drizzle over fish before serving.
Chef
