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Clone of Chilli Teriyaki Fish



4 portion(s)

Rice & Fish

  • 500 g Firm White Fish, cut in 2cm pieces
  • 360 g Rice (Basmati)
  • 2 bunch Baby bok choy


  • 1 chilli
  • 2 clove garlic
  • 2 cm ginger
  • 2 shallots
  • 70 g tamari (or soy sauce)
  • 300 g water
  • 50 g Rapadura
  • 1 tablespoon honey
  • 2 tablespoon cornflour


  • 2 tablespoons almond meal, In lieu of Cornflour

Recipe's preparation

    Rice & Fish
  1. Place rinsed rice as per EDC recipe and place rice in basket.

    Then place fish in Varoma (I place baking paper on the bottom to ensure it does not stick)

    Cook for 12 mins on Varoma sp 2, add bok choy in Varoma tray and cook a futher 5 mins Varoma sp 2, check that fish is cooked through properly, if not cook a further 5mins.

    Once cooked keep warm in Thermoserver.


  2. Sauce
  3. Add chilli, garlic, ginger and shallots to bowl and chop on sp 7 for 3 secs.

    Scrape down bowl and add all other ingredients and cook for 90 degrees, sp 3 for 6 mins.

    Serve on top of rice, bok choy and fish.


Accessories you need

  • Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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You can minus the seeds in chilli to make dish more suitable for families with young children.

Garnish with shallots.

Don't over cook fish, if fish is cut up small it will cook quicker.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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