Great Japanese teriyaki-style marinated ribeye steak with a from-scratch teriyaki sauce. Pick up some steaks from our friends at L & D Meats & Deli.
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon white sugar
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/4 teaspoons distilled white vinegar
Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours.
Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Whip up a salad and some baked potatoes for sides and you’re good to go!
Try it with
ACP GOLDEN ALE
The ACP Golden Ale is brewed with a combination of German Malts and German noble hops. Reminiscent of the Pilsner style of beer, it packs a nice hop bite, but without the fruitiness associated with hoppy beers. Despite its hoppiness, it is a great sessionable beer, thanks to its crispness and great flavour.
Find the perfect recipe pairings for your next meal! Here you will find recipes along with suggestions for the perfect beverage to compliment each dish.
Since we are conveniently located in the Guisachan Village Centre you can easily grab your ingredients in a one stop shop! So whether it’s a dinner party, back yard BBQ or even just casual appies & drinks with friends, we hope this page will inspire you and get your taste buds salivating!
This recipe courtesy of our friends at Codfathers Seafood Market
- 1 Cup – Canola Oil
- 1 Tsp – Cayene Pepper
- 1 Tbsp – Salt
- 2 Tsp – Ground Mustard Seed
- 1 Tsp – Fenugreek
- 6 – Ling Cod Fillets (6-7oz)
- 1 Cup – Breadcrumbs
- 3 Tbsp – Minced Garlic
- 1 Cup – Minced Onion
- 1 lb – Fine Chopped Tomato
- 1 Tbsp – Cumin
- 1 Tbsp – Ground Coriander
- 6 Whole – Cloves
- 3 Cups – Water
- 1 Cup – Coconut Milk (Stirred)
- In a mixing bowl combine 1/2 cup canola oil, 1/2 tsp cayene pepper, 1/2 tsp salt, 2 tsp ground mustard seeds and 1 tsp fenugreek. Add ling cod fillets to mixing bowl and mix thoroughly. Cover and refrigerate for at least 2 hours.
- Heat a medium pot on medium heat. Add 1/4 cup of canola oil. Add garlic and allow to slightly brown. Add onion and cook for about 10 minutes or until slightly brown.
- Stir in tomatoes, cumin, coriander, 1/2 tsp salt and cloves. Continue to cook for 8-10 minutes or until water from tomatoes has evaporated.
- Add water and coconut milk. Bring to boil. Cover and reduce to a simmer for 15-20 minutes.
- Spread breadcrumbs on a flat plate or baking sheet. Dip each ling cod fillet into the breadcrumbs and make sure each side is completely coated.
- Heat 1 large or 2 small nonstick frying pans on medium high heat. Add 1 tbsp canola oil to each frying pan. Sear each ling cod fillet for 2-3 minutes on the first side and 2-3 minutes on the second side. Continue this process until the ling cod begins to flake.
- Remove cloves from sauce.
- To serve, place each cooked ling cod fillet in a shallow bowl. Gently spoon the sauce over the fish.
- Serve with steamed basmati rice or naan bread.
Try it with
The Chardonnay is aged in French oak for 4 months to develop creaminess and vanilla notes, balanced with citrus and tropical flavours, for a wine of the finest quality.
Ask a Codfathers fishmonger to recommend a fresh Catch Of The Day if ling cod is not your first choice. This dish can be served with a variety of seafood options. Try Sablefish or B.C. Spot prawns