Teriyaki Cod with Wild Rice

Bored of grilled fish that’s lacking in flavour? Then why not try marinading cod fillets in this rich teriyaki sauce to give your taste buds a treat. Combined with wild rice and broccoli this makes for a tasty, healthy and very easy mid-week meal for all of the family. 


  • 4 x 150g cod fillets
  • 300g brown basmati wild rice  
  • 300g tender steam broccoli 
  • 50ml Mirin 
  • 50ml Soy Sauce
  • 50ml Sake
  • 2 tablespoons of Forever Bee Honey
  • 1/2 teaspoon garlic puree

Cooking Times

  • Prep Time : 2 hours
  • Cooking Time : 30mins


Start by making the teriyaki sauce. To do this add the mirin, soy, sake, honey and garlic to a pan and simmer over a low heat. Cook for around ten minutes, stirring regularly, by which time the liquid will have reduced and thickened. Set aside to cool. 

Once the teriyaki sauce has cooled down place the cod fillets in a ziplock bag and pour over the sauce, seal and place in the fridge to marinade for at least two hours. 
Cook the rice as per instructions on the packet. Whilst it is cooking pre-heat your oven to 180 degrees. 
Place the cod fillets, along with the marinade, in an overproof dish and cook in the oven for 12 minutes. Be careful not to over cook them as they will become dry. 
As they cook steam the tender steam broccoli for between 3-5 minutes, depending on how you prefer it cooked. 
Serve the cod fillet on a bed of wild rice with the steamed broccoli.  

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