Fish Teppanyaki with Stir Fry Bok Choy


Why is buying teppanyaki from the restaurant has becoming more expensive these days? And then there’s the long queue and very limited time of eating too (because we have to take turn with the next batch of customers). Sometimes, the taste is not that good too.

So, based on those experiences, I decided to make my own teppanyaki version at home, and this time I used fish (because eating fish was supposed to be healthier than eating chicken or pork, right???).

Thankfully, it turned out great and everyone loved it. This was absolutely a cheaper version of fish teppanyaki and the taste was yummy too.

Besides the meat or fish, my favorite part of teppanyaki is also the fresh and crispy and salty vegetables as the side dish, and of course I would not miss of adding vegetables to my teppanyaki dish too. Serve everything hot with a bowl oh hot steam rice and it would be perfect for a nice dinner at home.


How to Make Fish Teppanyaki

Ingredients (per serving):

  1. 1 dory fish fillet (about 180 gr)
  2. 3 small limes
  3. 1/2 tsp salt
  4. 2 tbsp cooking oil or olive oil
  5. 1 tsp sesame oil
  6. 1 tbsp Kikkoman soy sauce
  7. 1/2 tsp unsalted butter
  8. 2 garlic, minced
  9. 2 tbsp apple sauce
  10. 1 tbsp rice cooking wine
  11. 1 tsp teriyaki sauce
  12. 5 spring onion, minced



  1. Wash the fish fillet and pat dry with kitchen paper towel. Cut into 2cm x 2 cm. Squeeze lime juice from 2 small limes all over the fish and rub 1/2 tsp of salt on both sides of the fish. Set aside in room temperature for 15 minutes
  2. Making the apple sauce: cut an apple into quarter and remove the seeds, then juice the apple using an electronic juicer. Transfer the apple juice to a small steaming bowl and add 1 tsp of liquid sugar. Steam in a steamer with boiling water for 5 minutes. Set aside
  3. In a medium non stick pan or happy call pan, heat 2 tbsp of cooking oil
  4. Add fish, stir a few times
  5. Add 1 tsp sesame oil followed by 1 tbsp of Kikkoman soy sauce. Mix well with the fish and stir fry until the fish is half cooked
  6. Add lime juice from 1 small lime and mix well with the fish
  7. Set aside the fish into one side of the pan, and add 1/2 tsp of unsalted butter and minced garlic into the other side of the pan. When garlic is aromatic, mix the garlic butter with the fish
  8. Add 2 tbsp of apple sauce and 1 tbsp of rice cooking wine, mix well with the fish
  9. Add 1 tsp of teriyaki sauce and minced spring onion, stir fry occasionally until fish is thoroughly cooked
  10. Turn off the heat
  11. Transfer to a serving plate and serve with stir fry bok choy and white stema rice


How To Make Stir Fry Bok Choy:


  1. 400 gr fresh bok choy
  2. 1 tsp unsalted butter
  3. 3 garlic, minced
  4. 1 tsp sesame oil
  5. 1 tsp rice cooking wine
  6. 2 tbsp apple sauce
  7. 2 tbsp Kikkoman soy sauce
  8. 1 tsp teriyaki sauce


  1. Start by trimming the bok choy stem off and rinse under running water. Cut into bite size
  2. Heat a wok with 1 tsp unsalted butter
  3. Add butter and stir fry until fragrant and the color turn into light brown
  4. Add the bok choy and toss with the garlic
  5. Add seasoning: sesame oil, soy sauce, rice cooking wine, apple sauce, and teriyaki sauce. Mix well with the bok choy
  6. Stir fry until the vegetables reach the tenderness or crispiness that you like
  7. Turn off the heat and transfer to a serving plate



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