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Sweet and savory? Enjoy this healthy and delicious recipe!
1. Coat carrot, onion and leeks with 1 tbsp of oil and grill until golden brown on both sides. Set aside. Sauté garlic and ginger in 1 tbsp of oil. Add grilled carrot, onion and leeks. Add mirin, sugar, water and MAGGI® SOY COOKING & SEASONING SAUCE . Simmer for 10 minutes. Strain, season with MAGGI MAGIC SARAP® and finish with sesame oil. Set aside to cool down.
2. Coat the snapper fillet with ¼ cup of the Teriyaki sauce and marinate for 1 hour.
3. Preheat a clean grill and brush with 1 tbsp of oil. Grill snapper for 2 minutes per side. Set aside to rest.
4. Transfer grilled snapper into a serving plate. Pour remaining Teriyaki sauce and garnish with spring onion and sesame seeds and leeks. Serve with noodles or rice.
Mirin kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is formed naturally via the fermentation process.
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1 pc small carrot, sliced lengthwise
1 pc onion, cut into rings
2 stalks leeks, cut green part into 2- inch pieces, cut white part to fine julienne
3 tbsp vegetable oil
2 cloves garlic, crushed
1 pc thumb-size ginger, crushed
2 tbsp mirin
3 tbsp brown sugar (optional)
1 cup water
1 tbsp MAGGI® SOY COOKING & SEASONING SAUCE
1 tsp sesame oil
1 tsp MAGGI Magic Sarap®
400 g snapper fillet, cut into 4 pieces
1 tbsp spring onion
1 tsp sesame seeds, toasted