Baked Terriyaki Cod Fish

Terriyaki sauce is an essential sauce in my kitchen, I'll always have a container of it in my freezer. I don't buy commercial made one, it'll always be cooked from scratch. In fact, this is so easy to make & it keeps well in the freezer.
Terriyaki sauce goes well with meat, fish, seafood, even just over plain rice, it's so yummy !

As & when I need some terriyaki sauce, I just get the container out of the freezer, scoop out the portion I need & back to the freezer it goes. The sauce will just be thickened, not hard frozen, even when kept in the freezer.

I make my terriyaki sauce with :

3 Cups Kikoman soy sauce
1 Cup Mirin
1 Cup Sake
1 Cup water
Rock sugar to taste
1 Bulb garlic, left whole (optional) *

Place all ingredients in a saucepan, bring to boil, uncovered, turn down heat & let simmer till sauce thickens slightly.

* If using garlic, peel a layer of the outer skin of the garlic bulb & simmer together with the sauce ingredients, remove the garlic with a slotted spoon when the sauce is done.

This time I baked some cod fish fillets with terriyaki sauce. I'm not a big fan of frying fish as I smell like one after cooking & I hate it !!
What I did was to marinate some cod fish fillets in some terriyaki sauce (enough to coat the fish) & a dash of sesame oil, leave it in a container in the fridge for a few hours for the flavour to penetrate the fish. An hour before cooking, remove the fish from the fridge. When it's time for cooking, preheat oven to 230C, line a baking tray with aluminum foil for easier & less messy clean-up. Place the cod fish fillets on the tray, pour the marinate over them, bake for 15-20 mins, depending on the thicken of the fish.