Scotch Fillet with Teriyaki Sauce by Margaret Johnson

by Etsuyo Bilcich

Scotch Fillet with Teriyaki Sauce (Serves 4)

Margaret Johnson’s take on a classic: tender Scotch fillet infused with Sayaka’s Kitchen Teriyaki Sauce. Quick to marinate, rich in flavour, and perfect with rice or buttered noodles alongside a fresh green.


Ingredients

  • 600g Scotch fillet (two larger pieces preferred)

  • ½ cup Sayaka’s Kitchen Teriyaki Sauce

  • 1 tbsp vegetable oil

  • 1 onion, sliced

  • ½ cup stock (beef or chicken)

  • Steamed rice or buttered noodles, plus a green vegetable


Method

  1. Place Scotch fillet pieces in a dish and pour over the teriyaki sauce.

  2. Work the sauce into the meat and marinate for at least 15 minutes (Scotch absorbs flavour quickly).

  3. Heat vegetable oil in a medium pan and add the sliced onion. Cook over moderate heat until tender, then remove to a plate.

  4. Return pan to heat and add the steaks. Cook to your liking.

  5. Transfer steaks to a warm plate.

  6. Add the onion back to the pan along with any remaining marinade and the stock.

  7. Simmer until the sauce reduces to a thick glaze.

  8. Carve the steaks into slices and pour the glaze over the meat.


Serving Suggestions

  • Serve with steamed rice or buttered noodles.

  • Add a side of green vegetables (beans, broccoli, or bok choy).

  • Garnish with spring onion or sesame seeds for extra flavour.


Recipe Notes

  • Quick marinade: Scotch fillet absorbs flavour in just 15 minutes.

  • Gluten free: Made with Sayaka’s Kitchen Teriyaki Sauce.

  • Substitute: Other teriyaki sauces can be used, but flavour may differ.

  • Storage

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