Special Diet

Skewered Teriyaki Cod with Steamed Ginger Rice

cook 20 mins
  • 6 tablespoons teriyaki sauce
  • 500 g (1 lb) firm cod fillet, cut into bite-sized pieces
  • 350 g (11 1/2 oz) Thai jasmine rice
  • 1 teaspoon salt
  • 2 tablespoons finely chopped fresh root ginger
  • 8 spring onions, trimmed
  • soy sauce, to serve
  • Rub the teriyaki sauce over the pieces of cod and set aside to marinate.
  • Put the rice in a saucepan with 750 ml (1 1/4 pints) of cold water, the salt and the ginger. Place the pan over a medium-high heat, bring to the boil and then reduce the heat to low and cover with a tight-fitting or foil-lined lid. Simmer gently for 12–14 minutes or until the water has been absorbed. Alternatively, cook in a rice cooker according to the manufacturer’s instructions.
  • Meanwhile, heat a ridged griddle pan and griddle the whole spring onions for 3–4 minutes until tender and charred, turning occasionally.
  • Thread the cod on to 4 metal skewers, then place on a foil-lined baking sheet, slide under a preheated grill and grill for 2–3 minutes each side until cooked through.
  • Serve the teriyaki cod with the rice, accompanied by the griddled spring onions and drizzled with any pan juices and a dash of soy sauce.
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