The Portly Gourmet

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Portly Cooks | Coley Fillet with Teriyaki Vegetables

Coley and Teriyaki Veg

Coley, it’s a ton cheaper than Cod let’s be honest it’s fantastic stuff, dead chunky with big flakes, what’s not to like about it? I kept the fish simple with this one and jazzed up the veg.

  • 200g Coley fillet (Skinned)
  • 100g Samphire
  • 100g Tenderstem Broccoli
  • 100g Beansprouts
  • 20g Chopped Red Chilli
  • 1 tsp Garlic Powder
  • 30g Honey
  • 60ml Kikkoman Soy Sauce

In a small bowl mix the garlic, soy and honey together. Then, in a saucepan boil the tenderstem and samphire for around 3 minutes, drain and leave to one side. In a heavy bottom pan or wok heat some oil and after seasoning well, pan fry the fish until its crispy on both sides and leave to rest in a warm place.

In the same pan stir fry the beansprouts and chilli before adding the tenderstem and samphire. Add the soy sauce mix little by little making sure the veg is properly coated.

All that’s left is to put the veg on a plate, top with the fish and enjoy!

PG

 

One comment on “Portly Cooks | Coley Fillet with Teriyaki Vegetables

  1. Dewy
    July 25, 2017

    Looks yum don’t think we have Coley over here.

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This entry was posted on July 24, 2017 by in Blog.
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