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–+ servings

Quick and Easy Teriyaki Cod

Prep Time5 minutes
Cook Time10 minutes
Marinating Time10 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Teriyaki Sauce

Instructions 

  • Cut 150 g cod fillets into large bitesize pieces and place them in a bag with 2 tsp Japanese soy sauce (koikuchi shoyu) and 2 tsp mirin. Marinate in the fridge for 10 minutes.
    marinating pieces of cod in a plastic bag
  • 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.
    coating marinated cod in cornstarch
  • 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.
    shallow frying cod
  • Remove from the oil and transfer to a wire rack to let the excess oil drain off.
    shallow fried cod on a wire rack
  • In a separate pan, add 2 tbsp Japanese soy sauce (koikuchi shoyu), 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.
    teriyaki sauce in a frying pan
  • Once it starts bubbling, add the fried cod pieces.
    fried cod pieces in teriyaki sauce
  • Gently stir to coat the cod and cook until the sauce thickens to a syrup-like texture. Once thickened, remove from the heat.
    thickened teriyaki sauce with fried cod pieces
  • Serve and drizzle any leftover sauce over the top. Garnish with finely chopped green onions and toasted white sesame seeds.
    teriyaki cod served on a white plate over salad and topped with chopped green onion and toasted sesame seeds
  • Enjoy!

Notes

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