Teriyaki Trevally (Ocean Fish) Fillets W/ Sesame & Zucchini

• 14 cup teriyaki sauce
• 2 cm piece fresh ginger, finely grated
• 1 large garlic clove, crushed
• 1 12 teaspoons white sugar
• 1 12 teaspoons sesame oil
• 2 teaspoons sesame seeds, toasted in a dry frypan
• 2 (180 g) fillets boneless white fish, such as Trevally
• 1 large zucchini or 2 small zucchini
• 1 tablespoon olive oil
• 2 green onions, finely sliced on the diagonal

1. Combine the teriyaki, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl.
2. Add the fish, cover and marinate for 10-20 minutes.
3. Trim the ends off the zucchini and quarter lengthways.
4. Heat a non-stick frying pan over a high heat and add the oil.
5. Add the zucchini and cook for about 2 minutes, until they begin to colour.
6. Remove to a warm plate.
7. Remove fillets from marinade, reserving marinade.
8. Return the pan to the heat, add the Trevally fillets, and cook for 1-2 minutes, until the edges have turned opaque.
9. Turn the fillets, add the zucchini and the reserved marinade and cook for a further 1-2 minutes, adding a few teaspoons of water if the marinade begins to caramelise.
10. Arrange the zucchini on plates, top with fillets and garnish with green onion.
11. Serve with steamed rice.

teriyaki sauce, fresh ginger, garlic, white sugar, sesame oil, sesame seeds, boneless white fish, zucchini, olive oil, green onions

Taken from www.food.com/recipe/teriyaki-trevally-ocean-fish-fillets-w-sesame-zucchini-239606 (may not work)