Teriyaki Fish

Method

1. Place teriyaki sauce, lemon juice, honey, cooking wine, soy sauce, cornflour and water into a medium size mixing bowl and whisk together. Leave to one side.
2. Sauté ginger and shallots in a medium size saucepan that has been coated with cooking spray for 1 minute.
3. Pour teriyaki mix into pan and stir continuously until boiled. Leave to one side.
4. Toss sesame seeds in a large non-stick frypan until browned. Remove and leave to one side.
5. Coat top of fish fillets with cooking spray and place sprayed side down in frypan. Cook 2-3 minutes depending how thick fish is, then coat top with cooking spray, turn and cook 2-3 minutes or until cooked through. Fish cooks quickly, so be careful not to overcook it.
6. Pour equal amounts of sauce over each serve of fish, then sprinkle ¼ teaspoon of sesame seeds over each fish.

Variation: Replace fish with 4 x 150g skinless chicken breast.

Suitable to be frozen.

NOTE: An adapted version of this recipe is also in More Cooking for 1 or 2 people