Teriyaki sea trout bun, cucumber and ginger pickle

Serves: 2
Course: Side Dish
Cooking Time: 1 hr 0 mins
  • For the cucumber pickle (this will make more than you need but it will keep in the fridge):
  • 75ml rice wine vinegar
  • 75ml water
  • 75g caster sugar
  • 1 red chilli, deseeded and diced
  • 50g sushi ginger (pickled ginger)
  • 1 cucumber, peeled and thinly sliced
  • 2 portions of sea trout or salmon (about 150g each), skinned and boned
  • 1tbsp toasted sesame oil
  • 4tbsp teriyaki sauce
  • 1tbsp water
  • Salt and black pepper
  • 2 brioche buns

1 Set the oven to 180 degrees.

2 Put the vinegar, water and sugar into a pan and bring to the boil, then remove from the heat and add the chilli, sushi ginger and sliced cucumber.

3 Mix everything together, allow to cool, then chill for at least an hour.

4 Place the seatrout onto a baking dish, then add the sesame oil, teriyaki sauce, water and seasoning.

5 Turn everything around in the sauce, then bake in the oven for 12 minutes or so. You will need more time if the fish is thick (if it's very thick I would advise cutting it in half through the middle).

6 To serve, lightly toast the brioche buns, then place a piece of sea trout on the base of each along with any residual juice.

7 Top with cucumber, sandwich with the other half of the brioche and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford