I bought a big pack of cod steaks recently. My children generally like fish, but their preference skew towards cod, salmon and mackerel ... yup, all the fatty, oily fishes.
Today, I decided to go Japanese again and make them cod in teriyaki sauce. Yum ... teriyaki sauce. Give them anything slathered in teriyaki sauce and they will wallop 'em up! The printing on the package of cod said "Product of France", so I wonder if they are any different from the Japanese Gindara which we are more familiar with? Anyway, this dish was a breeze to put together and better yet, has a very short cooking time. I like!
(For 2 small cod steaks)
- 1 tbs sugar
- 1 tbs mirin
- 2 tbs soy sauce (I use Lee Kum Kee and it works fine but you may want to use a Japanese brand like Kikkoman)
Adjust accordingly if you are cooking bigger steaks or would like more teriyaki dipping sauce.
1. Marinate for at least an hour. Heat a little oil in a skillet. When the oil is hot, lower the flame. Hold up the marinated cod steaks and let them "drip dry" a little before you toss them into the pan. Do not throw away the marinade.
2. Make sure you cook over a very small flame because the fish will char (due to the sugar in the teriyaki marinade). The steaks cook very quickly, especially if cut small, so make it snappy - about a minute each side. Place on serving plate.
3. In a separate saucepan, bring the marinade to a quick boil. Serve in a saucer.
This is best eaten hot off the pan. With the advantage of a short cooking time, this dish is always cooked only when the kids go "I'm hungry!" Now excuse me while I go get a bowl of steaming hot gohan ...