Creativity spurts out of necessity and the lockdown is providing us countless opportunities to experiment in the kitchen.
This recipe uses frozen cod (staple) and leftover condiments from last week's sushi take-out: teriyaki sauce and pickled ginger. I usually keep them in the fridge as they have long conservation and always come out handy. Such as today.
PS: you could add wasabi but i didn't have any.
Unfortunately it turned out so yummy i forgot to snap a pic.
Prep time 2 min. Marinate time 1h. Cook time 4 min.
You will need, for 3-4 portions:
- 500g frozen cod fillets (about 4 fillets)
- 2 individual teriyaki sauce portions
- 3 pickled ginger packs
- 1 tablespoon coconut milk
Once the cod is thawed, prepare a marinade by mixing the coconut milk, teriyaki sauce and pickled ginger (make sure you also use the juice) in a large container box. Place in the cod fillets, turn them around to ensure optimal absorption, then leave to marinate for 1h.
Transfer the contents of the container into a hot pan, cover and cook under low heat for 3-4 minutes until the fish falls apart into chunks. Serve with the juice, with a side of rice or vegs.