This Steamed Spicy Teriyaki Black Cod brings together rich buttery fish, a sweet‑savory marinade and just the right amount of heat. You’ll mix up a bold sauce, let the fish soak it in, then steam it gently so the fillets stay tender and flavourful.

Steamed Teriyaki Black Cod

If you’re a fan of bold flavors and looking for something more exciting than a plain baked dish, this is the perfect choice. It’s great for a dinner party or a satisfying mid‑week treat, and fans of spicy Asian‑inspired seafood will really enjoy it. The combination of that silky fish and punchy glaze is worth the little bit of extra prep.

Black cod (also called sablefish) has a naturally high‑fat content, which allows it to stay tender and rich, even under strong marinades. We LOVE black cod, and typically catch it as bycatch when we are targeting lingcod, but it is a welcome surprise when one of these comes up from the deep!

Steaming the fish in the marinade (rather than a high‑heat broil or grill) keeps the fish ultra‑tender, giving you an ultra-soft texture, bold flavor, and less risk of overcooking.

Why You’ll Love This Dish

• Bold Sweet‑And‑Spicy Glaze – The marinade combines brown sugar, honey and sriracha so you get a rich, layered flavour with heat that lingers.
• Buttery, Tender Fish – Using black cod ensures a luxurious texture that stands up to the strong marinade without drying out.
• Easy Prep, Big Impact – A 4‑6 hour marinade and a six‑minute cook time give you big flavour without all day in the kitchen.
• Restaurant‑Quality Feel at Home – The method and flavour profile feel elevated, making it ideal if you want to impress.
• Versatile Serving Options – Serve over simple rice, with veggies, or even in a rice‑bowl format for a modern twist.

Try our Miso Marinated Black Cod!

Steamed Teriyaki Black Cod Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Black cod fillets – Rich, fatty fish (also called sablefish) that stays tender under strong marinades; substitute salmon if unavailable.
• Soy sauce – Adds umami and salt depth; choose a good quality variety for best flavour.
• Brown sugar – Provides sweetness and helps the glaze caramelize; you could swap light brown sugar or even maple syrup in a pinch.
• Water – Thins the marinade so it can coat and poach the fish evenly.
• Honey – Adds a smooth layer of sweetness and helps with glaze formation; agave syrup or light maple syrup could work if needed.
• Minced garlic – Provides savory aromatic flavor; fresh garlic always beats pre‑minced in taste.
• Minced fresh ginger – Gives a fresh, spicy‑warm ginger note that balances the sweetness; if you only have ginger paste, use about 2 tsp.
• Sriracha – Brings heat and flavour; adjust down if you prefer milder, or use another hot sauce of your choice.
• Whole Thai chili peppers – Extra sharp heat and visual spice punch; you can halve them or remove seeds for milder heat or substitute red jalapeño for less intensity.
• Onion powder – Adds a gentle onion flavour without texture; you could use ¼ tsp onion flakes instead.
• Garlic powder – Reinforces garlic flavour in the marinade; skip if you want simplicity.
• Oil – Used for cooking the fish; choose a neutral high‑heat oil (e.g., canola or vegetable) or a light olive oil.
• Butter – Added on top of the fish when cooking to enrich the sauce and help glaze the fish.

Have some Smoked Black Cod Dip, too!

How To Make Steamed Spicy Teriyaki Black Cod

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Dry Fish – Remove your fish fillets from their packaging and pat them dry thoroughly with paper towels.
2. Prepare Marinade – In a large bowl or a 1‑gallon zip‑lock bag, mix together all the marinade ingredients except the butter (i.e., soy sauce, brown sugar, water, honey, minced garlic, minced ginger, sriracha, Thai chilis, onion powder, garlic powder).
3. Marinate Fish – Add the fish fillets to the marinade, seal (if using a bag), and refrigerate for 4‑6 hours, turning once if possible so the fillets marinate evenly.
4. Cook – After marinating, remove the fish and place them into a medium saucepan on the stove over medium heat. Pour enough of the marinade liquid into the pan so it comes up about one‑third of the way on the fillets. Place the butter on top of the fish, cover the saucepan, and bring to a gentle simmer. Let cook for six minutes (or until the fish is opaque/firms slightly with a fork but still tender).
5. Enjoy – Remove the fish from the saucepan, spoon some of the cooking liquid glaze over the fillets, and serve over rice (or your preferred base). Garnish if you like with chopped scallions or sesame seeds.

Smoked Black Cod

Spicy Teriyaki Sablefish FAQ

Spicy Sous Vide Lingcod Cheeks

Serve This With…

• Steamed Jasmine Rice
• Grilled Asparagus
• Cucumber Kimchi

This spicy teriyaki black cod is a satisfying, flavour‑packed dish that pairs a rich, buttery fish with a dynamic sweet‑spicy glaze. It’s approachable for home cooks, yet impressive enough for a sit‑down meal. With just a few ingredients and straightforward steps, you’ll have something vibrant, flavourful and memorable on the table. It’s practical, tasty and designed to serve well for guests or a special weeknight dinner with a little extra flair.