Whip up an easy teriyaki sauce, marinate your fillets for 20 minutes or so, then cook your fish and make a sauce with the leftover marinade. With a side of rice and steamed broccoli you’ve got yourself an easy and impressive dinner!
1 tablespoon oil
1 lb lingcod fillets (or salmon, or any other firm fish) - skin removed
1 clove garlic, minced
½ teaspoon fresh ginger, minced
¼ cup low sodium soy sauce
⅛ cup water
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon water
2 scallions chopped, for garnish
sesame seeds for garnish
1/4 cup chopped cilantro
Mix garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine vinegar and sesame oil in a medium tupperware, whisk to combine.
Add your fish fillets, turn, cover, and marinade for 20 minutes. Start your rice. Have a glass of wine. Put your feet up.
Heat oil in a large skillet. Add your lingcod fillets and cook 3-4 minutes on each side.
Meanwhile heat the marinade in the saucepan and bring to a simmer.
Add cornstarch and water in a small jar (empty baby food jars come in handy!) and shake to mix.
whisk in the cornstarch mixture to the marinade and simmer until thickened, stirring.
Put your cooked rice and broccoli in a bowl, put your fish on the rice, your sauce on the whole shebang, sprinkle with scallions, cilantro and sesame seeds and voila! Dinner is served.