|Believe it or not, this amazingly delicious teriyaki recipe is part of a program that gives your body everything it needs to melt weight at the rate of 20 to 40 pounds in just 3 weeks!
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Program Phase: RFL
Prep Time: about 30 minutes
This recipe is super easy to make, yet I always get thumbs WAY up from guests. It is a restaurant quality dish.
1 cup soy sauce
1/2 cup Truvia
1 teaspoon black pepper
1 clove garlic, minced
chili pepper, minced (to taste; I use a whole one)
1/2 teaspoon fresh ginger, minced
Swai filets (swai ia a Vietnamese catfish. Very tasty and even textured. Any white fish will do.)
Veggies of choice
Add soy sauce, Truvia, black pepper, garlic, chili pepper and ginger to a small sauce pan. Use a reduction pan (wider at the top) if you have one, otherwise a regular one is fine. Whisk together well and place over high heat.
WATCH the pan! When it starts to boil it will froth up and spill very easily.
As soon as the mix boils into a nice froth (let it froth up though-- this gives it a little bit of a burnt taste, important in teriyaki), gradually reduce heat until it is just softly boiling.
Let boil until the volume of mixture reduces by 1/3. When hot, the mixture will be runny, but when cooled it will become a little thick. Hot or cold, you can brush it on your meat either way.
Remove from heat and set aside.
Heat a non-stick griddle for the fish to medium heat.
When hot, place fish on griddle for 4 minutes. Brush or spoon teriyaki mixture onto the top side, then turn fish over.
brush or spoon teriyaki on the already cooked side of the fish and let finish cooking, about 5 minutes.
You will have a lot of teriyaki left over for other dishes on other days.
Serve over a bed of vegetables. Plating (presentation) is very important to me. I believe a plate of food tastes better if it looks great, and certainly guests are more drawn to it. For these photos, I have layered my plate. First is a bed of fresh baby spinach. I actually prefer mustard greens for this, but I did not have any today. Then I sauteed purple cabbage and sweet peppers only until heated through, and tossed them on top of the spinach. Lastly I placed the fish on top. What do you think?