A fresh and tasty meal is only a few steps away with this recipe. A teriyaki marinade infuses the fish and the fresh Asian-inspired slaw balance the dish out perfectly. If Morwong is unavailable you can substitute it with a firm-fleshed white fish or even salmon fillets.
How long will it take?
45 minutes, including marinating time
What’s the serving size?
What do I need?
- 1 tbsp olive oil
- 4 morwong fillets
- 1 clove garlic, minced
- ½ tsp ginger, minced
- ¼ cup salt-reduced soy sauce
- 1/8 cup water
- 2 ½ tbsp brown sugar
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp cornflour
- 1 tbsp water
- 2 tbsp sesame seeds
For the Asian Slaw
- 1 large carrot, peeled and cut into thin matchsticks
- ½ small Chinese cabbage, shredded
- 4 tbsp spring onion, finely chopped
- 2 radishes, finely sliced
- 1 cup fresh coriander leaves
How do I make it?
- Whisk together garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil in a medium sized bowl.
- Divide mixture, putting half in a small saucepan and half in a casserole dish. Place morwong fillets in the casserole dish, cover with a lid and place in the fridge to marinate for 30 minutes.
- Make Asian Slaw by combining carrot, cabbage, spring onion, radish and coriander in large bowl. Refrigerate until ready to serve.
- Heat olive oil in a large frying pan. Add morwong fillets, but do not overcrowd the pan (cook in batches if necessary). Cook for 4-5 minutes per side, or until cooked through.
- Meanwhile heat the marinade that was placed in the saucepan over a medium-low heat, bringing it to a gentle simmer. Add cornflour and water to a small bowl and whisk to combine. Slowly whisk in the cornflour mixture to the marinade and simmer until thickened.
- To serve, lay a bed of Asian Slaw on each plate, then top with a morwong fillet, drizzle over teriyaki sauce and scatter with sesame seeds.