For the fish, try salmon, tuna, mackerel, herring or monkfish.

2 fresh fish steaks

Sesame oil – to fry

Teriyaki sauce and marinade

1 generous tablespoon dark soy sauce

1 generous tablespoon Sake wine or dry wine

1 generous tablespoon mirin or sherry

2 twists pepper

Small pinch salt 

Teriyaki Fish

Mix the teriyaki sauce ingredients together, use half to marinade the fish – 20 minutes should do it, reserve the rest for a dip

Heat a frying pan or chargrill with the tiniest splash of sesame oil and fry each side for 2 – 3 minutes until just under cooked.

Serve on the dressed mooli salad with the remaining dip.

1/4 small mooli

1 medium carrot

1/4 cucumber

1 teaspoon sesame seeds (white or black)

1/2 fresh lime – juice

1 tablespoon rice wine vinegar

Pinch salt

Shred or finely strip the vegetables (use a mandolin if you have one) and simply toss in the lime, vinegar, sesame seeds and salt.

Tip – if shredding or finely striping your vegetables is too much of a task simply grate.

Mooli is also known as a white radish or Daikon in Japanese cuisine, it’s like a giant white carrot with a fresh slightly spiced radish flavour. Mooli is great in stir-fries and pickles really well, too.