This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Plum Sake

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Flavoursome fish on a colourful bed to set the mood and delight the eyes not to mention such a wonderful blend of flavours from the kitchens of  wenchinthegears

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It's been awhile, but I did make one pretty thing while I was in the fabled blackdeath trance of the woegothics having serious money anxiety. I honestly can't remember if this cut was the swordfish (for the Satyr) or the salmon (for me) but I'm pretty sure it's the swordfish.

Ingredients!
For Teriyaki:
A thick cut of a strong flavoured fish like Salmon or swordfish
Thick Carrot cut up into wide 2 inch long strips
Handful of Snow Peas
]1 Green Onion[/u]
2 Tablespoons Gluten-free Temari (or same volume soy sauce/shoyu)
3 Tablespoons of Sweet Plum Sake (or same volume sake/mirin combination)
1 Tablespoon Honey
[uFor Cucumber Salad:
1 Fresh long Cucumber match-sticked
1 Tablespoon Rice Vinegar
1/4 Teaspoon Chili Pepper flakes
Sesame Seeds to top

Let's Cook Like Crazy:
1. Take your green onion and slice the green into thin diagonal pieces, or thicker circular pieces depending on your preference. Reserve the white uncut and instead slice down horizontally to roughly 1/2 inch or less to the base. Make 2 or 4 cuts if you can manage it so that the flesh fans out. Take your cut white of the onion and place in cold water, then put that in the fridge. Wait at least an hour so it can curl, or longer depending on how curled you want it.

2. Combine honey, soy sauce and sake together with the cut of fish and place it in a dish/plastic bag to marinate for 30 minutes. Take your cucumber match sticks and combine with the vinegar and pepper flakes. Put those aside to marinate. Start some water to boil for your snow peas and carrots. You may want to snip the ends off of the snow peas, or at least pull off the hard vein because it's not fun to chew.

3. Take your marinated fish and pat it down with a paper towel. Oil down your grill or broiler tray and then place your fish on it. Lightly grill until golden brown, then flip to do so the other side, do not cook for more than 8 minutes though to avoid drying out. When your water boils add the snow peas and carrots. Remove the snow peas after a minute and submerge in ice water so they stay crisp. Let the carrots cook for a minute more before removing and submerging in ice water.

4. Once your fish has been grilled to golden what you do depends on your heating method.
If grilling, brush on the marinade and place the cut wet side down on the grill. Then brush the dry side. Keep flipping the meat and brushing as each side gets dry until the sauce starts to bubble. When the surface bubbles you can flip and let the other side do the same.
If broiling, Place the cut down on your pan and brush the marinade on the top. Keep brushing if it looks dry but once it bubbles you can flip it and repeat the process on that side.

5. Run your snow peas and carrots under warm water to refresh them and arrange prettily. Put the cut of fish on top of your vegetables. Place your curled onion garnish... somewhere, and festoon the plate with the green onion slices. Take your marinated cucumbers and place them in a bowl with a sprinkle of sesame seeds. Voila!


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Allergy warning – recipe contains fish