Today I’m extremely happy to share the recipe of Asian Teriyaki Fish with Rice Vermicelli Noodles with you all, my beloved readers/followers. Not only this Japanese preparation tastes next to awesome but it is also very close to my heart. Reason? It has fish in it and rice noodles too! Yummy combo for me. And I have a special occasion to celebrate too. Common! this is enough to hop in guys!
My love for fish is unconditional and heavenly (if it has any existence at all!). I simply can’t keep my calm when I don’t get to eat fish. But my fate always has something to bedazzle me in every possible move. So I’ve ended up in a city without fish (?) from the city of fish (oops, ‘joy’). Practically people here, in western part of India prefer veg over non-veg. So it is becoming tougher day by day to find good quality fish on regular basis. And if you are skeptical like me you literally have to go to the bay for your fish (sounds ridiculous! I know). After few months of ‘fish-fast’ finally I got the ‘fishy’ smell in a super market. My heart leapt out when I actually saw some basa fillets lying on the counter (plus no ice). And the next thing I knew, I had my smelly bag with me filled with joy same as my heart.
Teriyaki Fish is nothing but grilling/broiling fish with a special Japanese sauce. The sauce traditionally contains soy sauce, mirin or sake and honey or sugar. But then many other ingredients are also included along with different sauces to make it more flavorful. The thick fish pieces are marinated in the sauce and then grilled/broiled with sauce brush on top. Often fish is grilled/fried first and then the sauce is added on top but I prefer it in the traditional way. Chicken or beef can also be used instead of fish.
Here is the recipe of Asian Teriyaki Fish with Rice Vermicelli Noodles.
Preparation Time: 30 mins
Cooking Time: 20 mins
Resting Time: 05 mins
Total Time: 55 mins
Yield: 4 servings
For Teriyaki Fish:
Fish fillet: 2, (cut into convenient pieces) (See Tips)
Sake/sahkee: 2 tbsp (See Tips)
Dark soy sauce: 3 tbsp
Light soy sauce: 2 tbsp
Rice vinegar: 2 tbsp
Fish sauce: 1 tbsp
Brown sugar or honey: 2 tbsp (See Tips)
Red chili sauce or Sriracha: 1 tbsp (only if you prefer hot stuff)
Crushed ginger: ½ tsp (See Tips)
Minced garlic: 1 tsp (See Tips)
Water: ¼ cup
For Rice Noodles:
Rice noodles or vermicelli: 100g
Fish sauce: 1 tbsp
Chopped green chili: 1 tbsp
Chopped garlic: 1 tsp
Oil: 1 tbsp
Spring onion: 2 tbsp
Toasted sesame seed: 2 tbsp
Casserole pan (in which fish pieces will fit)
Non-stick Baking pan
Small mixing bowl
Let’s begin with the Teriyaki Fish:
Wash and clean the fish pieces. Pat them dry with kitchen towel. If your fish has skin on, it’s better. (See Tips)
In a small mixing bowl, take rest all the ingredients (except fish) under ‘for the teriyaki fish’ and mix well.
Arrange the fish pieces in the casserole pan in a single layer and pour the sauce mixture or marinade over them.
Cover the pan with cling film neatly and refrigerate for 30-60 mins. (See Tips)
Preheat the oven to 1800C and line in the baking pan with foil. Remove the fish from refrigerate and arrange the pieces on prepared pan. Bake the fish uncovered for 15-20 mins at 1800C. Reserve the marinade in a small glass bowl.(See Tips)
By the time fish is roasting transfer the previously reserved marinade in a saucepan and bring it to boil. Once bubbles start forming vigorously simmer for 5-7 mins. Once the sauce starts to thicken remove from flame and allow it to cool a bit. (See Tips)
Once fish is done remove the pan from oven and coat the fish pieces with freshly prepared sauce with the help of brush/spoon. Be careful the pan will be hot enough to burn your skin. Keep it on wire rack for 1-2 mins or until it is cold enough to handle. (See Tips)
While Asian Teriyaki Fish is resting prepare the Rice Vermicelli Noodles quickly.
If you are using rice vermicelli noodles or angel hair pasta, take a large bottomed pan and fill with room temperature water. Soak the rice noodles in it for 10 mins or until noodles get separated. Drain and stain the noodles and discard the water.
Heat oil in a heavy bottomed large pan and add chopped green chili and garlic in hot oil. Brown the garlic or until fragrant but don’t burn. Add the rice vermicelli noodles and mix together to coat well.
To serve dump a portion of freshly prepared rice noodles on the plate and place the fish on top of it. Sprinkle chopped spring onion and toasted sesame seeds on top with lemon wedges on side and your Asian Teriyaki Fishwith Rice Noodles is ready. Now you just need to ring the bell, ‘Dinner is served’.
Serve the excess sauce (if you got any) and Sake/sahkee with it. A fresh lime soda/juice will also work well.
1. Salmon, swordfish, mahi mahi, tilapia, basa, trout, mackerel will work fine with this recipe. Just make sure fish is firm and fresh.
2. Sake/sahkee is a Japanese rice wine. If you can’t find it, replace it with white wine or sherry.
If you prefer the dish as non-alcoholic, use simple water, equal amount.
3. I’ll insist you to use brown sugar instead of honey as this will give more caramelized smoky flavor.
4. Fresh ginger can be substituted with ginger powder or shoont/dried ginger.
5. Fresh garlic can be substituted with garlic powder or instant garlic.
6. The skin of the fish will hold on the flesh together during cooking and you can always peel the skin later.
7. Handle fish with care they are gentle and fragile.
8. If you wish to oil spray the baking pan go for it, but it is recommended to use parchment to avoid the mess from the sticky glaze.
9. The sauce will be thicker when it gets completely cold and bit darker in color. Transfer to sauce bowl for serving before it’s completely cold.
10. Pouring the sauce on hot fish will give a nice caramelized glaze. If you don’t prefer extra saucy fish, you can skip this part.