Name: Teriyaki Sole Fillets
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) soy sauce; 2 tablespoons (30 ml) mirin; 2 tablespoons (30 ml) rice vinegar; 2 tablespoons (30 ml) sugar; 1 tablespoon (15 ml) fresh ginger, finely chopped; 1 clove garlic, finely chopped; 1 1/2 lb (675 g) sole fillets; 6 cups (1.5 litres) bean sprouts; 2 cups (500 ml) Chinese cabbage, thinly sliced; 2 green onions, thinly sliced; Salt and pepper

Preparation

Teriyaki Sauce
- In a glass dish, combine all the sauce ingredients. Add the fish and let marinate for about 30 minutes.
- With the rack in the middle position, preheat the oven’s broiler. Line a baking sheet with parchment paper.
- Place the fillets side-by-side on the baking sheet and bake for 4 to 5 minutes or until cooked.
- Meanwhile, in a large non-stick skillet or wok over high heat, bring the marinade to a boil and reduce until syrupy. Add the vegetables and cook for about 3 minutes. Adjust the seasoning.
- Serve the fish with the vegetables. If desired, serve with basmati rice.

Teriyaki Sole Fillets

Categories

Ingredients

Teriyaki Sauce

Preparation

Teriyaki Sauce

Personal Note