Kanpachi Teriyaki, Kale & Barley Salad

Fresh and flavorsome, this omega-rich supper with a soy and ginger marinade is a great meal for the whole family to enjoy

INGREDIENTS:

TERIYAKI:

• 4 x 6 oz Kanpachi fillets
• 5 tablespoons low in sodium soy sauce
• 1 tablespoon freshly grated ginger
• 3 tablespoons local honey

KALE & BARLEY SALAD:

• 1 ½ cups of barley
• 3 cups low in sodium vegetable stock or water
• 2 cups of kale, roughly chopped

DIRECTIONS:

1. Put the soy sauce, grated ginger and honey into a large bowl and whisk well. Add the Kanpachi fillets and leave to marinate for 15-30 minutes.
2. Put the barley into a medium size saucepan and pour in the stock or water. Bring the pan to the boil and then turn down to a simmer and cook for 15 minutes or until the barley is tender. It should be completely soft but still hold its shape. Stir in the chopped kale and allow to wilt and set aside.
3. To cook the Kanpachi, heat a large frying pan and then place the pieces of Kanpachi fillets carefully into the pan. Pour in the remaining marinade and leave to gently cook for 6 to 8 minutes depending on how thick your pieces of Kanpachi are. You should turn them over in the marinade so they get a nice coating.
4. Once the Kanpachi is cooked, remove from the pan, then add the cooked barley and kale, toss together and allow the kale to wilt. Then remove from the pan and serve with the Kanpachi.