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#WFD – Teriyaki Prawns And Butterfish
Serve immediately and garnish with fresh herbs and raspberries.
POLOKWANE – You might be looking at the name of this dish and thinking what on earth is Teriyaki?
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
What’s for Dinner says the chilli, pepper and Teriyaki marinade gives the fish a spicy, piquant zest that is perfectly complemented by the fresh asparagus.
Ingredients
- 2 butterfish fillets
- 10 prawns, shelled
- 1 small chilli, chopped
- 15ml fresh coriander, chopped
- 60ml grapeseed oil
- black pepper, freshly ground
- salt, freshly ground
- 45ml teriyaki sauce
- 10ml Robertsons Lemon Pepper
- 10ml lemon juice, freshly squeezed
- 1 bunch fresh asparagus
- 1 x KNORR Sour Cream and Mushroom Pasta and Sauce
- 200ml sauvignon blanc
- 175ml hot water
- 125ml cold milk
- 30ml margarine
- raspberries
Method
- Combine the chilli, coriander, lemon juice, 30 ml grapeseed oil and salt and pepper (to taste) in a shallow bowl.
- Add the fish and rub with mixture.
- Cover and marinate for 30 minutes.
- In another bowl, add prawns, teriyaki sauce and lemon pepper seasoning.
- Give a quick stir, cover and allow to marinate for 30 minutes.
- Cook KNORR Sour Cream & Chives Pasta and Sauce as instructed on packet but exchange 200ml of the water with Sauvignon Blanc.
- Cook the fish as desired on a griddle pan, turning once.
- Just after turning the fish, add the remaining grapeseed oil to open space in the pan and add the prawns, turning once after 1-2 minutes.
- Quickly steam asparagus.
- Serve immediately and garnish with fresh herbs and raspberries.
