Black Cod Teriyaki

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Briefly bathing black cod in a sweet and salty marinade compliments it strong flavor. The butteriness of the fish will knock your socks off!

black-cod3 1/2 Tbsp soy sauce*
2 Tbsp sweet sake (mirin) or white wine
2 Tbsp sake or water
1/2 Tbsp brown sugar (1 Tbsp if using white wine and water)
4 slices black cod (each about 4 oz)

*substitute gluten-free soy sauce, if desired

1. In a medium-sized bowl, mix together the first four ingredients.

2. Place the black cod into the sauce. Let marinate for 15 minutes in the refrigerator. Flip the fish and marinate for an additional 15 minutes.

3. Bake the fish on a baking sheet for 8 to 10 minutes at 380 degrees, or panfry.

Makes 4 servings

Recipe by Naoko Tamura, Chef Naoko Bento Café
1237 SW Jefferson St., Portland

Photo by N. Scott Trimble

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No Comments
  • Paula

    August 27, 2009 at 5:08 pm

    Marinate the black cod in soy and sake and how to cook it? Help me!

  • Lola Milholland

    August 31, 2009 at 12:15 pm

    Hi Paula,

    Sorry if the recipe is unclear. We suggest either baking the fish at 380 degrees for 8 – 10 minutes (if you place the fish on tinfoil it will be clean and easy to remove) or pan-frying the fish in a neutral oil such as canola until it is still juicy but cooked all the way through. Remember to discard the marinade before you cook the black cod . Hope that helps! Let me know if you’d like additional instructions, and tell us how it turns out!

    Lola Milholland
    Edible Portland Recipe Editor