Teriyaki Prawns And Butterfish

Teriyaki Prawns And Butterfish

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Combine the flavours of the east with the top wines of the Cape for an unforgettable sea-food treat. The chilli, pepper and Teriyaki marinade gives the fish a spicy, piquant zest that is perfectly complemented by the fresh asparagus.

  • Recipe serves2
  • Preparation time15 minutes
  • Cooking time30 minutes


  • 2 Butterfish fillets
  • 8-10 Prawns, shelled
  • 1 Small chilli, chopped
  • 15 ml Fresh coriander, chopped
  • 60 ml Grapeseed Oil
  • Black pepper, freshly ground
  • Salt, freshly ground
  • 45 ml teriyaki sauce
  • 10 ml Robertsons Lemon Pepper 10 ml Lemon juice, freshly squeezed
  • 1 Bunch fresh asparagus
  • 1 packet KNORR Sour Cream and Mushroom Pasta and Sauce
  • 200 ml Sauvignon Blanc
  • 175 ml hot water
  • 125 ml cold milk
  • 30 ml Margarine
  • Raspberries


  • Combine the chilli, coriander, lemon juice, 30 ml grapeseed oil and salt and pepper to taste in a shallow bowl.
  • Add the fish and rub with mixture.
  • Cover and marinate for 30 minutes.
  • In another bowl, add prawns, teriyaki sauce and lemon pepper seasoning.
  • Give a quick stir, cover and allow to marinate for 30 minutes.
  • Cook KNORR Sour cream & Chives Pasta and Sauce as instructed on packet but exchange 200ml of the water with Sauvignon Blanc.
  • Cook the fish as desired on a griddle pan, turning once.
  • Just after turning the fish, add the remaining grapeseed oil to open space in the pan and add the prawns, turning once after 1-2 minutes.
  • Quickly steam asparagus.
  • Serve immediately and garnish with fresh herbs and raspberries.