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Teriyaki Cod

Ingredients:

Rice Vinegar

MALDON Flaked Sea Salt (052802)

TATE & LYLE Caster Sugar (054668)

OPIES Pink Peppercorns In Brine (056434)

PREP Toasted Sesame Oil (061006)

Teriyaki Sauce (061071)

Radish (DV0044)

Cod Supreme Skin On, Boneless (MJ0065)

Directions:

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.

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