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5.0 from 12 votes

Quick and Easy Teriyaki Cod

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
25 mins
Servings: 2 portions
Course: Main Course , Appetizer , Lunch , Dinner
Cuisine: Japanese

Ingredients

  • 150 g cod or white fish of your choice (see in post for suggestions)
  • 2 tsp soy sauce
  • 2 tsp mirin
  • 3 tbsp cornstarch
  • cooking oil for frying
  • finely chopped green onions optional garnish
  • sesame seeds optional garnish
Teriyaki Sauce
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tsp sugar
  • 2 tbsp dashi stock (optional) omit if you don't have dashi
  • 1 tsp honey

Instructions

    Cup of Yum
  1. Cut 150 g cod into large bitesize pieces and place them in a bag with 2 tsp soy sauce and 2 tsp mirin. Marinate in the fridge for 10 minutes.
  2. After 10 minutes, start heating the cooking oil to 180 °C (356 °F) for shallow frying or medium for regular pan frying. While you wait for it to heat up, sprinkle 3 tbsp cornstarch onto a plate and coat the cod pieces generously all over.
  3. Once the oil is heated, place the coated cod pieces in the pan and fry for 2 minutes on each side or until golden and crispy.
  4. Remove from the oil and transfer to a wire rack to let the excess oil drain off.
  5. In a separate pan, add 2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar, 2 tbsp dashi stock, and 1 tsp honey. Mix well and turn on the heat to medium-high.
  6. Once it starts bubbling, add the fried cod pieces.
  7. Gently stir to coat the cod and cook until the sauce thickens to a syrup-like texture. Once thickened, remove from the heat.
  8. Serve and drizzle any leftover sauce over the top. Garnish with finely chopped green onions and sesame seeds.
  9. Enjoy!

Notes

  • I've used cod in this recipe, but it works well with most white fish or salmon. See in post for alternatives.