cooked cod on top of rice
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pot of marinade heating on the stove

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. 

cod in a plastic bag
cod with marinade in a plastic bag
cod and lime cooking on grill pan
finished dish of cod on rice with a lime half
cooked cod on top of rice

Asian Marinated Cod

Cod filets are marinated overnight in a blend of mirin, sake, sriracha, seasoned vinegar and sugar substitute to create the perfect sweet and spicy fish filet.
5 from 1 vote
Prep Time 1 day 10 minutes
Cook Time 5 minutes
Total Time 1 day 15 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 135 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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)


  • 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.


Calories: 135kcalCarbohydrates: 11gProtein: 15gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 30mgSodium: 890mgPotassium: 338mgFiber: 1gSugar: 5gVitamin A: 49IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Keyword dinner, fish, healthier choice
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