Flaky white cod fillets glazed with homemade teriyaki sauce - this simple 5-ingredient recipe creates a restaurant-quality Japanese-inspired dish that's both healthy and delicious.
Recipe Details
Ingredients
- 4 x 150g cod fillets, skin removed
- 80ml low-sodium soy sauce
- 60ml mirin (sweet rice wine)
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
Instructions
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Pat 4 x 150g cod fillets dry with paper towels and season both sides with salt and pepper. Set aside.
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In a small saucepan, combine 80ml low-sodium soy sauce, 60ml mirin (sweet rice wine), and 2 tbsp brown sugar. Bring to a simmer over medium heat and cook for 3-4 minutes, stirring occasionally, until slightly thickened and glossy.
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Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add cod fillets and cook for 4-5 minutes until golden brown on the bottom.
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Carefully flip the fillets and cook for another 3-4 minutes until fish flakes easily with a fork.
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Reduce heat to low and brush the teriyaki glaze generously over the top of each fillet. Let the glaze caramelize for 1-2 minutes.
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Remove from heat and serve immediately, drizzled with any remaining glaze from the pan.
Tips
Fish Selection: Cod works beautifully, but halibut, mahi-mahi, or salmon are excellent alternatives. Choose thick, firm fillets for best results.
Glaze Consistency: The teriyaki should coat the back of a spoon when ready. If too thin, simmer longer; if too thick, add a splash of water.
Gentle Handling: Cod is delicate, so use a thin spatula and flip carefully to prevent breaking the fillets.
Doneness Check: Fish is done when it flakes easily and is opaque throughout. Don't overcook or it will become dry.
Make-Ahead: The teriyaki glaze can be made up to 3 days ahead and stored refrigerated. Reheat gently before using.
Serving Ideas: Perfect over steamed rice with stir-fried vegetables or alongside Asian-style slaw and edamame.