Fish Sauce

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Servings: 4 servings Difficulty: Intermediate
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A savory and aromatic glaze that elevates pan-seared fish with sweet, tangy, and nutty notes.
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This easy-to-make fish sauce is the perfect companion for delicate white fish or rich salmon steaks. By combining bottled teriyaki marinade with sweet papaya nectar, you create a glossy, flavorful glaze that caramelizes beautifully in the pan. The addition of toasted macadamia nuts adds a luxurious crunch, while fresh cilantro provides a bright, herbal finish. It’s a quick weeknight dinner solution that tastes like it came from a high-end Asian restaurant. The sauce clings perfectly to the fish, enhancing its natural flavors without overpowering them. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete, satisfying meal that the whole family will love.

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Fish Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 305.3

Description

This easy-to-make fish sauce is the perfect companion for delicate white fish or rich salmon steaks. By combining bottled teriyaki marinade with sweet papaya nectar, you create a glossy, flavorful glaze that caramelizes beautifully in the pan. The addition of toasted macadamia nuts adds a luxurious crunch, while fresh cilantro provides a bright, herbal finish. It&# 226;ÂÂs a quick weeknight dinner solution that tastes like it came from a high-end Asian restaurant. The sauce clings perfectly to the fish, enhancing its natural flavors without overpowering them. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete, satisfying meal that the whole family will love.

Ingredients

Directions

  1. Pat the fish steaks dry with paper towels and season lightly with salt and pepper if desired.
  2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
  3. Add the fish steaks to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
  4. Reduce heat to low and pour the teriyaki marinade and papaya nectar into the pan.
  5. Spoon the sauce over the fish continuously for 1-2 minutes until the sauce thickens slightly and coats the fish.
  6. Remove the pan from heat and transfer the fish to serving plates.
  7. Garnish with chopped fresh cilantro and toasted macadamia nuts.
  8. Serve immediately while warm.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 305.3kcal
% Daily Value *
Total Fat 17.2g27%
Saturated Fat 6.9g35%
Cholesterol 82.0mg28%
Sodium 72.0mg3%
Total Carbohydrate 5.7g2%
Dietary Fiber 0.0g0%
Sugars 5.7g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, toast the macadamia nuts in a dry pan for 2-3 minutes before chopping to enhance their flavor and crunch.

If you don't have papaya nectar, you can substitute with a little bit of honey or brown sugar mixed with a splash of water.

This sauce pairs well with steamed jasmine rice, stir-fried broccoli, or bok choy.

Ensure your fish is fully cooked by checking that it flakes easily with a fork and is opaque throughout.

Keywords: fish, sauce, teriyaki, salmon, halibut, sea bass, macadamia nuts, cilantro, glaze, asian, dinner, easy, pan-seared, quick, weeknight, marinade, papaya, nutty, savory, glazed fish
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