Ingredients
For the teriyaki sauce:
105ml/7tbsp kikkoman (light) soy sauce
105ml7tbsp mirin (spirit-based sweetener)
105ml/7tbsp sake wine
110g/7tbsp caster sugar,

For the cod:
cod fillet
2 spring onions, cut into julienne (thin matchsticks)
daikon/mooli, grated
handful of bean sprouts, blanched
6-8 fresh coriander sprigs
2 Chinese cabbage leaves, shredded
cucumber, cut into julienne (approximately 5cm/2in in length)
oil for frying
salt and freshly ground pepper

Note:
If you are cooking more than two pieces, double the quantity for sauce then take the fish out of the pan when they re done and reduce the sauce.

Method
1. For the teriyaki sauce, bring the mirin, soy sauce, sugar and sake to the boil then set aside.
2. Season the cod.
3. Heat a heavy frying pan and add a drop of oil.
4. Once the pan is smoking, add the fish presentation side down.
5. Cook at a high temperature for 2 minutes on presentation side.
6. Pour the teriyaki sauce into the pan.
7. Turn the fish over and reduce the sauce.
8. Cook for another 2 minutes and then reserve the fish and sauce.
9. Heat another pan to a medium high heat.
10. Add all the prepared vegetables and season with salt and pepper.
11. Cook until wilted (about 1 minute).
12. Arrange the wilted vegetables on a plate. Set the cod on the vegetables and drizzle the teriyaki sauce around, and garnish with coriander.