Barbecued cod with teriyaki sauce and fresh camomile flower
Wonderful smoky aromas with Japanese notes: That’s the barbecued cod from the recipe of master chef Martin Mairhofer. A feel-good recipe for all the senses.
Ingredients (for 4 people):
1.2kg cod fillet with skin
10g barbecue spice, home-made or, e.g., “Wilberg Black BBQ”
100ml sesame oil
100g ginger
50g red chili peppers
20ml rice vinegar
100g sugar
200ml teriyaki sauce
Fresh camomile flowers as decoration
Side dish (optional):
Grilled vegetables, e.g., eggplant, zucchini, pepper etc.
Teriyaki sauce
Ingredients (for 200ml):
4tbsp. sake (rice wine)
4tbsp. mirin (sweet rice wine)
8tbsp. soy sauce
4tbsp. sugar
Barbecue spice
Ingredients:
3tbsp. basil
2tbsp. paprika powder, sweet
2tbsp. salt, e.g., coarse sea salt
1tbsp. whole peppercorns
½tbsp. cayenne peppe
½tbsp. coriander seeds
In a saucepan, combine sake, mirin, soy sauce, and sugar and bring to the boil over medium heat. After the first boil, reduce the heat to the lowest setting and simmer for 15 minutes. At the same time, stir regularly to completely dissolve the sugar. After the cooking time, either use the sauce directly or pour it into a screw-top jar and leave to cool with the lid off.
Barbecue spice
Put all the ingredients in a mortar and grind. For the best results, it is recommended to grind the coarse ingredients first and then mix in the fine ingredients.
Preparation:
Wash the cod fillet and pat dry. Mix the barbecue spice with half the sesame oil and marinate the cod in it for three hours.
Finely chop the ginger and chili peppers and mix with the rice vinegar, sugar, and teriyaki sauce.
Rub the cod with the teriyaki marinade and cook on the grill for approx. 11 minutes with the lid closed.
Garnish the cod fillet with fresh chamomile flowers and serve on a bed of grilled vegetables, if desired.
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