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

• teriyaki sauce↗1⁄4 cup
• fresh ginger2 cm

  finely grated

• garlic clove↗1

  crushed

• white sugar↗1 1⁄2 teaspoons
• sesame oil↗1 1⁄2 teaspoons
• sesame seeds↗2 teaspoons

  toasted in a dry frypan

• fillets boneless white fish, such as Trevally2 g
• large zucchini or 2 small zucchini1
• olive oil↗1 tablespoon
• green onions↗2

  finely sliced on the diagonal

Step-by-step instructions

1. 1

   Combine the teriyaki, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl. Add the fish, cover and marinate for 10-20 minutes.

2. 2

   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.

3. 3

   Remove fillets from marinade, reserving marinade.

4. 4

   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.

5. 5

   Arrange the zucchini on plates, top with fillets and garnish with green onion. Serve with steamed rice.