Teriyaki Trevally Ocean Fish Fillets W Sesame Zucchini Recipes

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TERIYAKI TREVALLY (OCEAN FISH) FILLETS W/ SESAME & ZUCCHINI



Teriyaki Trevally (Ocean Fish) Fillets W/ Sesame & Zucchini image

I bought some Trevally and there wasn't a single recipe on 'Zaar to use it. So I did a wider search on the internet, and found this. From the Sydney Fish Markets.

Provided by Gingernut

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup teriyaki sauce
2 cm piece fresh ginger, finely grated
1 large garlic clove, crushed
1 1/2 teaspoons white sugar
1 1/2 teaspoons sesame oil
2 teaspoons sesame seeds, toasted in a dry frypan
2 (180 g) fillets boneless white fish, such as Trevally
1 large zucchini or 2 small zucchini
1 tablespoon olive oil
2 green onions, finely sliced on the diagonal

Steps:

  • Combine the teriyaki, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl. Add the fish, cover and marinate for 10-20 minutes.
  • Trim the ends off the zucchini and quarter lengthways. Heat a non-stick frying pan over a high heat and add the oil. Add the zucchini and cook for about 2 minutes, until they begin to colour. Remove to a warm plate.
  • Remove fillets from marinade, reserving marinade.
  • Return the pan to the heat, add the Trevally fillets, and cook for 1-2 minutes, until the edges have turned opaque. Turn the fillets, add the zucchini and the reserved marinade and cook for a further 1-2 minutes, adding a few teaspoons of water if the marinade begins to caramelise.
  • Arrange the zucchini on plates, top with fillets and garnish with green onion. Serve with steamed rice.

Nutrition Facts : Calories 412.7, Fat 17.3, SaturatedFat 3.1, Cholesterol 75.6, Sodium 2077.8, Carbohydrate 16.7, Fiber 2.6, Sugar 11, Protein 47.5

TEA SMOKED EGGS W/ SESAME SALT



Tea Smoked Eggs W/ Sesame Salt image

Smokey and flavorful, these are centuries old in Asian culinary tradition. Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them. But it's the taste that'll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times.

Provided by bayou-mimi

Categories     Asian

Time 11h5m

Yield 16-32 pieces

Number Of Ingredients 8

8 eggs
2 tablespoons coarse salt
4 tablespoons dark soy sauce
2 whole star anise
2 tablespoons smoky tea (Earl Gray or Hu-Kwa, I opened tea bags and measured the tea)
1 tablespoon sesame seeds
3 tablespoons coarse salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Boil eggs 20 minutes over low flame.
  • Cool in cooking water.
  • Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
  • Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
  • Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
  • Turn off flame and leave eggs in the liquid for 8 hours.
  • (Chill after they are cooled).
  • Drain the eggs but leave in shells until they are ready to use.
  • They will keep well wrapped in the refrigerator for up to a week.
  • To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
  • Combine toasted seeds, salt and pepper in a small mixing bowl.
  • Set aside.
  • To serve, carefully peel the eggs.
  • The whites will be marbled with dark lines.
  • Cut the eggs into halves or quarters, and serve with sesame salt.

Nutrition Facts : Calories 42.7, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 2466.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 3.7

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