Grilled Soy Cod
- 750 g cod cut into 4 pieces
- half cup soy sauce
- 1/3 cup white sugar
- 1/4 cup cooking sake
- juice of one lemon
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 1 spring onion, finely chopped
- 4 slices pancetta
Tender grilled cod soaks up the zesty soy and ginger marinade...
...plus, we've added crispy pancetta for that extra crunch!
Perfect with the white flower and lemon flavours of our Primo & Co 'The Venetian' Garganega.
1. Prepare a marinade by placing the soy sauce, sugar, sake, lemon juice, ginger, and garlic in a small saucepan and bring it to a boil. Simmer gently for 6 or 7 minutes until it thickens and reduces slightly.
2. Take saucepan off the heat and allow marinade to cool for a few minutes.
3. Place the cod pieces in a small bowl and pour over the marinade.
4. Turn an oven grill on to maximum heat.
5. Place the cod pieces and the slices of pancetta on a grate with a catch pan underneath. Retain the leftover marinade mixture in the small bowl.
6. Grill the cod and pancetta as close to the grill as possible for 4 minutes.
7. Remove from the oven grill and brush or spoon over the cod pieces liberally with another layer of the leftover marinade.
8. Return to the grill for a further 3 minutes
9. Plate the cod pieces with the finely chopped spring onion and crispy pancetta on top.
Serve with bok choy or Chinese broccoli and steamed rice. Add a chilled glass of our Primo & Co 'The Venetian' Garganega to complete your meal - buon appetito!
