Teriyaki – a combination of soy sauce, ginger, sugar and mirin (rice wine) – goes beautifully with many fish and pairs beautifully here with the delicate white flesh of sea bream. We’ve omitted the mirin and added a couple of extra ingredients for variety but you could experiment with your own choices – as long as there’s a balance between sweet and savoury, and a glossy depth of texture you won’t be disappointed. The key to success is to allow the fish to marinate overnight for maximum flavour – the actual cooking process is the definition of simple and won’t pose a challenge to seasoned cooks.
Ingredients
Method
Place the soy sauce, chilli, coriander, stem ginger and honey in a liquidiser and blitz until throughly combined.
Place the marinade in a wide casserole dish or shallow dish, add the fish and leave the sea bream to marinate for at least 2 hours and preferably overnight.
When ready to cook, remove the fish from the marinade. Add the olive oil to a wide frying pan and place over a medium heat. Once the pan is warm, add the sea bream and cook for 2-3 minutes on each side.
While the fish is cooking, add the noodles to a pan of boiling salted water and cook according to the packet instructions. Drain then toss in a little of the marinade.
Place a portion of noodles on each warmed serving plate then top with the sea bream.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.
