The Virgin Stove

Making everything for the first time

Fried Fish with Teriyaki Sauce and Sweet Avocado

Friday night’s dinner had to be simple and quick. But “quick” and “simple” doesn’t have to mean taking the instant ramen out and having to tolerate the MSG overload. Or frying another pack of hotdogs and eating it with rice. So Dad took out the white fish fillet, sliced it, and fried it.

I borrowed the homemade teriyaki sauce recipe from Steamy Kitchen but changed it a little. Teriyaki sauce is supposed to be made of equal amounts of white cooking wine, soy sauce and sugar. I didn’t have the wine, thought it required too much soy sauce and would prefer to have less sugar.

The best part is the avocado dessert. Luckily, the avocados I bought last weekend had ripened and were just right for eating. Yum yum! Recipe for those in a hurry after the jump.



FRIED FISH WITH TERIYAKI SAUCE

1-2 white fish fillet
salt and pepper
1/2 cup sweet red wine
1/4 cup soy sauce
2 tbsp sugar
1/2 teaspoon flour

  • Slice each fillet diagonally into 4 parts. Season with salt and pepper as desired. Fry lightly in canola oil until fully cooked. Transfer to plate and pat extra oil off with a napkin.
  • Combine wine, soy sauce and sugar in a small saucepan and bring to a boil. Mix until sugar is dissolved. Stir in the flour to thicken the sauce.
  • Pour the sauce over the fish and serve with steamed rice.

SWEET AVOCADO SALAD

4 ripe avocados
3/4 cup condensed milk

  • Slice each avocado in half and remove the pit.
  • With a small knife, cut the flesh into cubes. Spoon the fruit into a bowl and pour condensed milk over it.
  • Mix until all cubes are coated with milk.
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