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Teriyaki Fish Strips and Chow Mein
submitted by: Paulette Kenyon

 

My recipes today would be good for sturgeon, halibut or other firm-fleshed, mild tasting fish. The stir-fry noodles that I use in the Chow Mein recipe can be found refrigerated in the produce section in some supermarkets. I've seen them at Raley's, Safeway, and Nob Hill Markets. They are usually near the Mann's packaged vegetables that are also in the recipe.

Toasted sesame seed oil is a condiment and shouldn't be confused with regular sesame seed oil. It can be found in the Oriental foods section of your market or in health food stores. I used a slightly underripe kiwi for the salad. I think a fully ripe kiwi would be too mushy and sweet. Try and find one that just barely gives to the touch.

Teriyaki Fish Strips

  • 3/4 lb. sturgeon or halibut filets, sliced thinly (2 1/2" x 1" x 1/8" pieces)
  • 3/4 C Lawry's Teriyaki marinade
  • 1 tsp. olive oil
  • pinch cayenne & garlic powder
  • (opt.) 1 tsp. grated fresh ginger root
  • (opt.) few sprinkles toasted sesame seed oil
Combine Teriyaki marinade with next 4 ingredients. Place fish slices in bowl with marinade. Combine well. To increase flavors in fish, jab the pieces with a fork while stirring to combine. Let sit for 5-10 minutes.

Heat a heavy skillet, to medium-high. Add oils. Drain marinade from slices. Then, add slices to pan and brown quickly (less than a minute on each side). The finished slices should have a browned, slightly crisp appearance. Remove from pan and reserve in a bowl to be used in one of the two following recipes. Makes enough for one recipe.

Teriyaki Fish Chow Mein

  • 1 recipe Teriyaki Fish Strips
  • 1 package Yakisoba Teriyaki flavor Stir Fry Noodles
  • 1/2 package Mann's Rainbow Salad or Broccoli Slaw
  • 5-6 Shitake mushrooms, stems discarded, caps halved & sliced
  • 1 Cup bean sprouts
  • 2-3 green onions, sliced
  • 1/4 Cup finely chopped sweet bell pepper
  • (opt.) 1 bunch watercress, woody stems discarded
  • (opt.) 1/3 C tiny Broccoli floweret tops
  • 2 Tsp. olive oil or other vegetable oil
  • (opt.) few sprinkles toasted sesame seed oil
Clean and cut up vegetables. Put rainbow salad and sprouts in a colander and rinse to clean. Heat 2 Tbsp. oil and toasted sesame seed oil (if used) in a pan or wok. Add all the vegetables. Stir fry for a few minutes.

Loosen noodles by running them under hot water in a colander or according to package instructions. Add noodles and 1/4 cup water to vegetables. Separating noodles, stir fry for 1-2 minutes. Sprinkle sauce base and pour 1/4 cup water over contents in pan. Mix well. Stir in the Teriyaki fish strips to reheat. Serve with extra soy sauce, if desired, to taste. Serves 2-3.

Shrimp Chow Mein variation: Follow recipe above, leaving out Teriyaki fish strips and substituting hot & spicy flavored stir-fry noodles for Teriyaki flavor. Use about 1/2 lb. shrimp and toss it with a little "Try Me Tiger Sauce" and a pinch of garlic powder. Drain and add to chow mein mixture to heat just before serving.

Teriyaki Fish Salad

  • 1 recipe Teriyaki Fish Strips
  • 2 C butter lettuce, torn into bite-size pieces
  • 1 C red cabbage, sliced thin and loosely chopped
  • 1/4 C black or white radish, sliced julienne
  • 1/4 C onion sprouts or 1 green onion, minced finely
  • 1/4 C roasted cashews, broken into pieces
  • 1 slightly underripe kiwi fruit, peeled, halved, and thinly sliced
  • 1 1/2 Tbsp. Good Seasons Oriental Sesame dressing
Toss to combine vegetables, kiwi, cashews, and dressing. Serve salads with the cooled Teriyaki strips mounded on top of each salad. Serves 2.

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