If you haven’t already guessed from our recipes we LOVE asian flavours, and they work so well with seafood. This teriyaki recipe, as our sweet and sour, is by no means authentic, but we feel that it creates that familiar flavour using products you will have at home. Once you master the recipe we are sure it will become a staple in your house, and can be pulled together quickly with lots of store cupboard ingredients.
Here we have used cod, but any firm white fish would work really well with this and would complement the flavours well. A white fish like cod works well as it takes on all the flavours of the sauce, but holds together as a fillet well.
Sushi rice is our preferred side here as we are a big fan of its sweetness up against bold flavours like this, however if you did want to go for a healthier option brown rice would substitute fine.
For the teriyaki sauce
- teaspoon of honey
- tablespoon of soy sauce
- 1 garlic clove
- teaspoon of crushed ginger
For the bowl
- 2 cod fillets
- 1 carrot
- 4 radishes
- sesame seeds
- 250g sushi rice
For the cucumber
- 1/2 cucumber
- tablespoon of mirin
- tablespoon of rice vinegar
- teaspoon sriracha
- Make the sushi rice according to instructions and leave to cool. This usually takes around 20 minutes in total depending on your brand of rice. Check the instructions before you start as some might need sushi seasoning in order to flavour the rice. A good fix is to use some mirin, sugar and rice wine vinegar if you can’t get hold of the proper sushi seasoning. Just add a tablespoon of each whilst still hot and keep tasting to see if you are happy – some people like it really sweet but just make to your preference.
- Finely slice the cucumber into ribbons (we used a spiralizer) and add to a bowl with the mirin, rice vinegar and sriracha. Mix and leave to infuse with flavour – this acts as a kind of quick pickle.
- Prep the carrot and radishes by finely slicing and set to one side.
- Place a frying pan (non stick ideally for the crispiest fish skin) and get up to a high heat. Add a teaspoon of vegetable oil to the cod and rub into the skin.
- Place the cod in skin side down and cook for three to four minutes until the skin is nice and crispy.
- Flip and turn the heat down to medium. Remove the fish and set aside whilst you quickly make the teriyaki sauce.
- Using the same pan add the garlic and ginger and fry off for two minutes.
- Add the honey, rice vinegar, soy sauce and sriracha and cook off for a further one to two minutes. You want the honey to have dissolved and the sauce to have slightly thickened.
- Taste the sauce and check you are happy. Do feel free to add more of one of the ingredients if you feel it needs it, some people like this with spice so you could add some sriracha to this.
- Once you are happy with the sauce place on a low heat and place the cod back into the pan with the skin on top to stay crispy. Carefully spoon the sauce around the edges to get the fish covered, but leave the skin without as the sauce will make it go soggy. Leave to rest whilst you plate up.
- Add the sushi rice to the bowl, and add the vegetables. Decorate with sesame seeds before adding the cod on top. Enjoy!