Quick and Easy Teriyaki Cod
This teriyaki cod is made with tender bitesize pieces of fried cod coated in a syrupy homemade teriyaki glaze. It is addictively delicious and easy to make too!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g cod fillets (or white fish of your choice (see in post for suggestions))
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- 2 tsp mirin
- 3 tbsp cornstarch
- cooking oil (for frying)
- finely chopped green onions (optional garnish)
- toasted white sesame seeds (optional garnish)
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 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
- 1
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.
- 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 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.
- 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 toasted white sesame seeds.
- 9
Enjoy!