Teriyaki Fish Recipe


MethodMain Ingredient


 Soy sauce3⁄4 Cup (12 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Grated ginger root1 Teaspoon (Fresh)
 Garlic1 Clove (5 gm), peeled and crushed
 Monosodium glutamate1⁄4 Teaspoon
 Cooking rice wine1 Tablespoon (Sake)
 Fish fillets1 1⁄2 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 878 Calories from Fat 133

% Daily Value*

Total Fat 15 g23.2%

Saturated Fat 0.02 g0.1%

Trans Fat 0 g

Cholesterol 450 mg

Sodium 6246 mg260.2%

Total Carbohydrates 67 g22.2%

Dietary Fiber 0.93 g3.7%

Sugars 55.7 g

Protein 126 g252.3%

Vitamin A 0.01% Vitamin C 3%

Calcium 38.8% Iron 10.4%

*Based on a 2000 Calorie diet


In a shallow, 2 quart, heat-resistant, non-metallic baking dish combine soy sauce, sugar, ginger root, garlic, monosodium glutamate and sake.
Stir to combine well.
Place fish fillets in sauce mixture and marinate for one half hour.
Heat, uncovered, on full power for 9 minutes basting occasionally with sauce