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Teriyaki Sea Bream with Noodles

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.


  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Serving Size4
  • Course
    • Main
  • Cooking Method
    • Pan


  • 4 sea bream fillets, skin removed
  • 200ml soy sauce
  • 1 red chilli, chopped
  • 8 sprigs of coriander
  • 2 pieces of stem ginger
  • 2tbsp clear honey
  • 30ml olive oil
  • 250g flat or udon noodles



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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