Blooming great recipes: Aishling Moore’s teriyaki glazed Irish cod collars

Chef Aishling Moore of Goldie’s restaurant in Cork will take to the Dunnes Stores Quality Kitchen Stage at Bord Bia Bloom this year to share some clever ideas on reducing food waste. This delicious dish is made with cod collars, a part of the fish which is often overlooked and discarded. For more tasty tips, don’t miss Aishling’s demo on Monday, June 2nd. Find the full stage schedule, with more details of the great demonstrations at Bloom this year, here. 

Serves 4  

• 8 cod collars 

Teriyaki glaze:  

• 150ml soy sauce
• 100g maple syrup or honey
• 50ml mirin
• 2 limes, juiced
• 1 clove of garlic, minced
• 1 small thumb of ginger, minced
• 1 red chilli, finely diced (seeds removed) 

To serve:

• 1 bunch coriander 
• 1 chilli, sliced
• 1 lime, cut into wedges 

To make the teriyaki sauce: Place the soy sauce, maple syrup, mirin, lime juice, garlic, ginger and diced red chilli in a small bowl and whisk to combine.  

To cook the cod collars: 

1. Preheat an oven to 200°C.  
2. Prepare the cod collars by gently removing any scales present on the skin side of the collar with a small blunt knife so as not to puncture the skin. Pat dry to remove any excess moisture present.  
3. Place in a large mixing bowl with the teriyaki glaze. Mix well with spotlessly clean hands to ensure the collars are well coated in the marinade.
4. Line a large baking sheet with greaseproof parchment or a slip pat mat. Arrange the cod collars on the baking sheet so they are not over lapping and maximum surface area is exposed to ensure a crisp and caramelised result.
5. Bake in the preheated oven for 10-12 minutes until sticky and glazed.  

To serve: Remove from the oven and finish with some chopped coriander, slices of red chilli and fresh lime wedges.  

Serve immediately.  

Remember, always look for the Bord Bia Quality Mark when shopping.