Teriyaki Fish Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelBit Difficult
Health IndexHealthyServings2
MethodMain Ingredient
Interest Group


 Teriyaki sauce2 Teaspoon
 Rice vinegar2 Teaspoon, seasoned
 Ginger root1⁄4 Teaspoon, grated and pared
 Flounder fillet1⁄4 Pound
 Canned water chestnuts1⁄3 Cup (5.33 tbs), chopped, drained
 Cornstarch1⁄3 Teaspoon
 Bell pepper2 Tablespoon, finely diced (Red Or Green)

Nutrition Facts

Serving size

Calories 98 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 32 mg

Sodium 183.7 mg7.7%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.47 g1.9%

Sugars 2 g

Protein 8 g15.1%

Vitamin A 1.1% Vitamin C 20.5%

Calcium 1.4% Iron 1.4%

*Based on a 2000 Calorie diet


3) Pre-heat the broiler to medium temperature.

4) Take a broiler pan and spread nonstick cooking spray.
5) Add the fillets, retaining the marinade and place them within the pre-heated broiler cooking for 5 minutes until the fish flakes on being tested with a fork.
6) Take a small sized nonstick skillet and add the water chestnuts along with the pepper, cooking on medium-high flame for a minute, stirring often until the pepper becomes tender.
7) Take another bowl and combine the cornstarch with the retained marinade stirring vifgorously so that the cornstarch dissolves completely.
8) Add it to the water chestnut mixture and mix well by stirring.
9) Allow the mixture to boil for a minute more, stirring continuously.

10) Take a plate and arrange the fish fillets pouring the water chestnut sauce over it before serving.