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Posts Tagged ‘Teriyaki’

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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Salmon Teriyaki

Posted in Asian, Fish, Food, Gluten-free, tagged , , , , , , , , on 7 November 2016| 1 Comment »

Salmon Teriyaki

Really delicious salmon with crispy skin and a rich sauce. Serve with rice and some asian greens.

Wine Suggestion: Soy sauce accentuates tannins in wine so we’d suggest avoiding reds for this dish. With ingredients that include Sake, Mirin/Sherry and sugar there are two options that we find work really well, and in a contrasting way. Firstly a non-dry, slightly sweet Oloroso sherry, like the Valdespino 1842 VOS Oloroso, will work with the umami savoury characters and compliment the rich sweetness. Alternately play with a bit of contrast and pick a good Rosé Champagne, like Billecart-Salmon’s benchmark example; this plays with the senses and adds an extra vibrancy to a dish already replete with flavour.

Salmon Teriyaki – serves 4

  • 250ml light soy sauce
  • 125ml sake or rice wine
  • 125ml mirin or dry sherry
  • 100g caster sugar
  • 4 salmon fillets, skin-on
  • 1 tbsp sunflower oil

Mix the first 4 ingredients together and stir until the sugar has dissolved to make a teriyaki sauce. Marinade the salmon in half of the sauce for at least 3 hours. Pour the rest of the sauce into a saucepan and bubble gently on a low heat for 30 minutes or until reduced and thickened.

Heat the oven to as high as it goes, then put the drained salmon fillets in an ovenproof dish, skin upwards. Cut small squares of foil to cover the salmon skin and stop it burning.

Bake for 5-6 minutes, then remove the foil and brush oil over the skin. Return to the oven for another 5-6 minutes or until the skin is crispy and starting to char.

Pour some of the reduced sauce onto each plate and sit the salmon on top to serve.

(Original recipe by Reiko Hashimoto-Lamber IN: BBC Good Food Magazine, April 2008.)

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