Teriyaki Cod Fillets
|Dry sherry||2 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Grated ginger||2 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Cod fillets||1 Pound (3/4 Inch Or 2 Centimeters Thick)|
In shallow microwave-safe or conventional dish, combine sherry, water, soy sauce, oil, gingerroot, sugar and garlic; stir to mix.
Add fish fillets and arrange in single layer; marinate at room temperature for 20 minutes or refrigerate for up to 4 hours, turning once or twice.
Remove fillets from marinade and transfer marinade to small saucepan.
Place fillets in single layer in steamer; cover and steam for 5 to 8 minutes or until fish is opaque and flakes easily when tested with fork.
Meanwhile, heat marinade over low heat until warm; drizzle over fish before serving.