I originally saw this Asian Marinated Cod recipe cooked by chef Michael Symon on a grill outdoors. I have played with it and have lightened it up using sugar substitute and cut back on the spice by cutting the Sriracha in half. Feel free to add more spice if that is your jam! Other than those changes, this recipe is totally inspired by him and goes perfectly with my Coconut Rice. Full disclosure, the rice was inspired by Mr. Symon as well. I’ve course I put my own spin on that too and my family just loved this dish…even those that aren’t big fans of fish! It is light, really tasty and easy to make. I’ve just taken a lot of liberties with the recipe and lighted it up.
JUST REMEMBER: YOU NEED TO START THE DAY BEFORE cooking the fish. The fish needs to marinate at least 24 hours to get the fabulous flavors the marinade imparts on the fish. Serve it with the rice and sides of bok choy or snow peas and you have the perfect Asian inspired meal.
To get started with this recipe, mix the mirin, sake and sugar substitute in a small saucepan and heat until the sugar dissolved. Remove from the heat and whisk in the miso, Sriracha and rice vinegar. Put to the side and let it cool completely.
We are now going to work with the cod. The original recipe called for black cod fish which can be hard to find and very expensive. So I used cod right from the seafood market at my grocery store and asked them to cut into 6 Oz. portions for me.
Place them in zip-lock bags and pour the cooled marinade in. Depending on the side of your bag, you may have to use two bags so split the fish between the two and use half the marinade in each bag. Turn the bags so the marinade coats all the fish. Place in the fridge for at least 24 hours and up to 3 days.
While you certainly can grill these on an outdoor grill (be sure to oil the grates liberally to prevent sticking), I grilled these indoors on a grill pan. Simply spray the pan with cooking spray and heat over medium high heat until really hot but not smoking.
Remove the fish from the marinade allowing the excess to drip off. Put the fish and the cut limes (cut side down) on the grill pan and cook for about two minutes. Carefully flip the fish over and cook for another 2-3 minutes until desired doneness.
To serve, plate the cod on a platter and squeeze the grilled limes over the fish. Top with sliced green onion and serve additional grilled limes on the side. If you are serving with my coconut rice or my coconut and cashew cauliflower rice, serve the fish right on top of the rice.
Do you enjoy Asian flavors? If so, try some of my other favorite Asian dishes.
Chinese Potato Bird Nests with Shrimp and Veggies
Ebi Tempura (Japanese Shrimp Tempura) with Ginger and Lime Dipping Sauce
Asian Marinated Cod
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 Cup Mirin
- ¼ Cup Sake
- 3 Tablespoons Swerve (or Lankato) sugar substitute
- 1/4 Cup White miso
- 1 Tbsp. Sriracha
- 1 Tbsp. Seasoned rice vinegar
- 4 6 Oz. Cod fillets
- Cooking Spray
- 3 Limes, halved
- 1 Green onion, sliced (optional)
Instructions
- In a small saucepan, combine the Mirin, sake and sugar substitute and heat until sugar dissolves. Remove from the stove and whisk in the miso, Sriracha and rice vinegar. Cool completely.
- Place the cod fillets into a zip-top bag. Add the cooled marinade, zip up the bag and put in the refrigerator for at least 24 hours. You can leave it for up to 3 days but I find 24 hours works just fine.
- Spray your grill pan with cooking spray and get it really hot over medium high heat.
- Remove the fish from the marinade and allow the excess to drain off. Put the fish and the cut limes (cut side down) on the heated grill pan.
- Cook on the grill pan for a couple of minute on each side. Be careful flipping your fish.
- Transfer the fish to a serving platter or serve on top of my Coconut Rice. Squeeze 1 of the grilled limes all over the fish. Serve a ½-grilled lime with each serving. Top with sliced green onion if using.
