|1-2 tbsp soy sauce||4 thick-cut skinless sustainable cod fillets, about 5½ oz (150 g) each|
|1 tbsp honey||9 oz (250 g) thick or medium fresh udon noodles|
|1 in (2.5 cm) piece of fresh ginger, finely grated||4 scallions (green onions), sliced|
|1 tbsp mirin (rice wine) or dry sherry||handful of fresh cilantro, leaves only|
|pinch of granulated sugar||lime wedges, for serving|
Preheat the oven to 400 F (200 C). To make the teriyaki sauce, mix together the soy sauce, honey, ginger, mirin, and sugar. Pour over the fish, and leave to marinate for about 10 minutes.
Place the fish pieces in a roasting pan, and bake for 10-15 minutes until the fish is cooked through.
Meanwhile, put the noodles in a bowl, and cover with boiling water. Leave for few minutes, then drain and toss with the scallions and cilantro. Serve with the fish and lime wedges for squeezing.
Use store-bought teriyaki sauce-you'll find it with other Asian ingredients in most supermarkets.
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