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Posts Tagged ‘Mirin’

Teriyaki Monkfish with Pickled Cucumbers

Posted in Barbecue, Fish, Food, tagged , , , , , , , , , , , , on 19 March 2026| Leave a Comment »

Teriyaki monkfish with pickled cucumbers – serves 4

It’s March which means spring time in Ireland and just about enough daylight to get back to the barbecue. We’ kicked off the season with this delicious monkfish and planning many more!

Wine suggestion: serve with a fresh, dry and uncomplicated rosé like the Chateau la Negly l’Ecume from the Languedoc.A charmer with hints of strawberry and a vinous, dry finish. Makes us dream of sunshine whenever we sip this.

  • 600g monfish fillet, cut into bite-size pieces

FOR THE PICKLED CUCUMBER:

  • 1 cucumber
  • 3 tbsp rice wine vinegar
  • 2 tsp caster sugar
  • 2 tsp flaked sea salt
  • 2 tbsp sesame seeds, toasted

FOR THE MARINADE:

  • 100ml sake
  • 100ml mirin
  • 100ml soy sauce
  • 25g ginger, finely grated
  • 2 cloves of garlic, crushed

Make the pickle first. Slice the cucumber in half lengthways and scoop out the seeds with a teaspoon. Finely slice into half-moons and tip into a bowl. Stir in the vinegar, sugar, salt and sesame seeds. Stir together and set aside.

To make the marinade, pour the sake, mirin and soy into a small pan over a low heat. Add the ginger, garlic and lots of black pepper. Stir for about 5 minutes or until slightly reduced. Divide between two bowls, one to baste the monkfish and the other to serve as a dipping sauce. Set both aside to cool.

Get your barbecue ready for direct grilling.

Thread the monkfish onto metal skewers. Grill the kebabs for a couple of minutes on each side, basting as you go with the marinade.

Serve hot with the dipping sauce, pickled cucumber and some rice if you like.

(Orginal recipe from Scorched by Genevieve Taylor, Quadrilla, 2024.)

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Nigella’s Mirin-Glazed Salmon

Posted in Fish, Food, tagged , , , , , , , , , , on 8 December 2025| 2 Comments »

This dish is big on flavour but could not be simpler to throw together. Leftover salmon is unlikely but delicious for lunch the next day.

Wine Suggestion: you need a white with some oomph to match the umami, deep flavours here. Something like the Soalheiro Alvarinho Reserva from northern Portugal which combines ripe stonefruit flavours with a twist of quinine minerality and texture, overlaid with a toasty, nuttiness from barrel aging.

Mirin-glazed salmon – serves 4

  • 60ml mirin
  • 50g light brown sugar
  • 60ml soy sauce
  • 4 x pieces skinless salmon fillet
  • 2 tbsp rice vinegar
  • 1-2 scallions, shredded into fine strips

Mix the mirin, brown sugar and soy sauce in a shallow dish that will fit the salmon pieces. Marinate the salmon for 3 minutes on the first side, then turn it over and leave for another 2 minutes. Meanwhile, heat a large non-stick frying pan on the hob.

Heat a dry pan over high heat. Place the salmon in the pan and sear for 2 minutes. Flip the pieces over and continue cooking. After another 2 minutes, pour in the marinade.
If your salmon pieces are thick or very large, extend the cooking time before adding the marinade, wait until the salmon is almost cooked through. If you add the marinade too soon it will turn to caramel.

Remove the salmon to a plate, then add the vinegar to the sauce and warm through.

Pour the glaze over the salmon and top with the scallions. Serve with sticky rice and sushi ginger if you have it (though not essential).

(Original recipe from Nigella Express, Chatto & Windus, 2007.)

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