The Japanese have a few basic sauces, and teriyaki must be one of the most popular ones. A sweet and salty sauce that goes with all kinds of dishes: brush it on chicken skewers, coat some steamed broccoli with it or, like in this recipe, serve it with sh. This teriyaki sauce is so quick and easy to prepare, it will most likely become a new favourite of yours!
This is a recipe from my book Flavours of Home.
For the teriyaki sauce:
2 garlic cloves
100ml soy sauce
100ml mirin
50ml sake
50g brown sugar
1⁄2 tsp ginger paste
2 tsp cornstarch
250g cod fillet
1 tbsp vegetable oil
salt and pepper
To serve:
2 tsp black sesame seeds
2 spring onions, chopped
Serves 2 • Prep: 20 min
Start with the teriyaki sauce: Peel the garlic cloves and put in a saucepan with the soy sauce, mirin, sake, brown sugar and ginger paste. Bring to the boil while stirring. Once boiling, reduce the heat and simmer for
10 minutes.
After 10 minutes, remove the garlic cloves from the sauce. Dilute the cornstarch in 4 tablespoons of water and add to the boiling sauce while stirring – the sauce will bubble up quite a bit. Cook for another minute until thickened.
Meanwhile, heat a tablespoon of oil in a frying pan. Cut the cod fillet in half and season with salt and pepper. Fry for 2 minutes, then flip the fillets and cook for another 2 minutes on the other side.
Put a fish fillet onto each plate and drizzle with teriyaki sauce, then sprinkle with sesame seeds and spring onions.
Serve with rice and broccoli.
