Teriyaki glazed cod collars
This recipe uses cod collars, a part of round fish which is usually discarded. Cooked like this they are the chicken wings of the sea
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
8 cod collars
For the teriyaki glaze:
150ml soy sauce
100g maple syrup or honey
50ml mirin
2 limes, juiced
1 clove garlic, minced
1 small thumb ginger, minced
1 red chilli, finely diced (seeds removed)
To serve:
1 bunch coriander
1 chilli, sliced
1 lime, cut into wedges
Â
Subscribe to access all of the Irish Examiner.
