Teriyaki Cod



  • Coat the cod portions in the Teriyaki dressing and allow to marinade for at least an hour (overnight would be preferable)
  • Defrost required amount of seaweed salad
  • Thinly slice radishes and ribbon the cucumber using a peeler
  • Heat vinegar with water, sugar and salt until dissolved then add peppercorns. Pour over radish and cucumber and allow to pickle for at least an hour
  • Bake cod in hot oven set to 200°C/GM6 for 20 minutes until slightly charred on the edges.
  • Remove from oven and serve on seaweed salad, garnish with radish and cucumber pickles, shredded spring onion and sesame seed. Finish with a drizzle of sesame oil.