You can use this marinade on beef, chicken and seafood. It can be made in advance and keeps in the fridge for months.
150ml mirin
150ml soy sauce
150ml sake
70g sugar
4 ocean trout fillets, approx 180g each, skin on, scaled and pin-boned
21/2 cups rice
3 cups water
Vegetable oil
6 heads bok choy, washed
To make the teriyaki marinade bring mirin, soy sauce, sake and sugar to the boil in a saucepan and reduce by half. Allow to cool and pour over trout fillets. Marinate for one hour. Preheat a grill or barbecue to a medium heat. Bring rice and water to the boil, stir and cover with a lid. Reduce heat until it is very low and gently cook rice for 10 minutes. Remove from heat, leaving lid on until ready to serve. Remove trout from marinade and brush with a little vegetable oil. Place on the grill and cook for three minutes on each side or until medium rare. Reheat marinade in a saucepan. Cook bok choy in plenty of lightly salted boiling water. Drain and serve with trout, rice and a drizzle of teriyaki sauce.
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