Fish Sauce

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.

Cuisine: Chinese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 305.3

Dietary: Gluten-free

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

4 Fish steaks (halibut, sea bass, or salmon)
1/2 cup Bottled teriyaki marinade and sauce
2 tablespoons Papaya nectar
1 tablespoon Fresh cilantro (Chinese parsley), chopped
1 teaspoon Vegetable oil
1/2 cup Chopped macadamia nuts or toasted
Non-stick cooking spray

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

Read it online: https://www.chefs-mate.com/recipe/fish-sauce-7/