Sunday, 8 June 2014

Teriyaki Fish with Pumpkin Mash

I've always been a fan in the past of teriyaki anything - chicken, salmon, vegetables...it's yummy! But when you start paying attention to labels on bottles and realising that pretty much all teriyaki sauce contains a whole lot of foods that are best avoided, and then even when you go to find a recipe to make your own they are often loaded with sugar and salt, as well as loads of soy which can be a no go food for many clean eaters, you realise that what was once a taste sensation has suddenly become on the hit list of foods to watch out for - such is life!

Never fear, I have a recipe here which should give you back that teriyaki taste but with none of the nasties. There are only a handful of simple ingredients, and although I used white fish you could make this work for any kind of protein, or even just a yummy sauce for a vegetable stir fry.

We had this fish served on a pumpkin puree with a green salad. A simple dinner that takes minimal effort to make, but is packed full of flavour.


Teriyaki Fish with Pumpkin Puree

Gluten-free, grain-free, nut-free, dairy-free, soy-free, sugar-free

Ingredients:
2 large or 4 small fish fillets (protein/veges of your choice)
1/2 cup coconut aminos (or gluten-free soy sauce)
2 cloves garlic, grated
1cm cube fresh ginger, peeled and grated
1/8 cup water
Optional: You can add 1 tbsp maple syrup if you prefer the traditional sweetness of teriyaki - I chose to leave it out. 

1 butternut pumpkin
1 tbsp butter or coconut oil
1/4 cup coconut milk
1 clove garlic, grated

Directions:
1. In a large bowl, combine the aminos (or soy), garlic, ginger, water and maple syrup if you're using it. Add the fish and leave to marinate for about 30 minutes. 
2. Peel pumpkin and remove seeds. Cut into small chunks and steam for about 15 minutes until soft. Place pumpkin in a bowl, add butter or oil, coconut milk, garlic, and seasoning. Mash or use a stick blender to achieve your desired consistency. 
3. In a large frying pan, Pan fry the fish over medium heat in a little coconut oil. Cook for a few minutes on each side until the fish is just cooked through.
4. Serve the fish on the pumpkin puree with a green salad of your choice (we had rocket, tomato, avocado, and coriander)/

Enjoy!

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