Teriyaki glazed cod collars

Recipe by: Aishling Moore

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

Teriyaki glazed cod collars

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

  •  

Method

  1. To make the teriyaki sauce, place the soy sauce, maple syrup, mirin, lime juice, garlic, ginger and diced red chilli in a small bowl and whisk to combine.

  2. To cook the cod collars. preheat an oven to 200°C.

  3. Prepare the collars by gently removing any scales present on the skin side of the collar with a small blunt knife so as not to puncture the skin.

  4. Pat dry to remove any excess moisture.

  5. Place in a large mixing bowl with the teriyaki glaze.

  6. Mix well with spotlessly clean hands to ensure the collars are well coated in the marinade.

  7. Line a large baking sheet with greaseproof parchment or a slip pat mat.

  8. Arrange the cod collars on the baking sheet so they are not over lapping and maximum surface area is exposed to ensure a crisp and caramelised result.

  9. Bake in the preheated oven for 10-12 minutes until sticky and glazed.

  10. Remove from the oven and finish with some chopped coriander, slices of red chilli and fresh lime wedges.

  11. Serve immediately.

  12. For Mackerel Teriyaki: Heat a stainless-steel frying pan on medium- high heat.

  13. Lay the mackerel skin side down in the pan.

  14. The fillets may curl up as they hit the pan, use a spatula to apply some pressure to ensure even caramelisation on the surface.

  15. As soon as the fillets retract turn the pan down to a medium heat and cook for 2-3 minutes until 70% of the flesh side of the mackerel has turned from pink to opaque.

  16. Turn the fillets over and add 2 tbsp of teriyaki glaze per fillet and cook and for a further 1 minute until cooked through and the glaze has reduced to a sticky coating on the mackerel.

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