Our recipe for Dark Soy Marinated Black Cod (aff) is one of the most flavor-packed ways to serve this delicious, prized fish. Simple to make, quick to cook, and once you try this, you'll want it on the menu regularly!
Dark Soy Marinated Black Cod
This recipe is all about rich, savory flavor with just the right kick. It's quick to prep, marinated for max flavor, and seared until the fish is buttery soft and packed with umami. If you’ve never cooked Black Cod (aff) at home, this is the one to try. The marinade does all the heavy lifting. All you need is a pan and a few minutes of your time. It looks fancy, tastes amazing, and doesn’t need a bunch of sides. Just some rice and maybe a few stir-fried vegetables.
Black Cod, also known as Sablefish (aff), is prized for its high fat content and buttery texture. It cooks up silky and tender and it's way more forgiving than other fish, making it a favorite in high-end restaurants and home kitchens alike. The fish is native to the North Pacific and holds up beautifully to bold flavors like soy, ginger, and garlic. That’s why this recipe works so well.
The marinade is all pantry staples but tastes like it came from your favorite restaurant.
Dark soy sauce is key here. It’s thicker and a little sweeter than light soy, which makes it great for marinades and glazes. Light soy is saltier and better when you want that sharp pop of soy flavor without overpowering a dish. In this recipe, the dark soy brings color and depth that plays perfectly with the richness of the fish.
You’ll want to keep this one in your regular rotation. It’s crowd-friendly, looks impressive on the plate, and can be made with minimal prep. You can even marinate it ahead of time for a weeknight win. Pair it with rice or stir-fried veggies and dinner’s done.
Why You'll Love This Dish
- Super Flavorful – The marinade hits all the notes: sweet, savory, garlicky, and spicy.
- Fast Cook Time – Cooks in just 6 minutes on the stove.
- Restaurant-Worthy – Rich, glossy, and impressive enough for guests.
- Forgiving Fish – Black cod is almost impossible to mess up.
- Great with Rice – Perfectly saucy and bold over a scoop of jasmine or sticky rice.
Recipe 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, buttery, and loaded with Omega-3s. Look for skin-on pieces for better texture.
- Dark Soy Sauce – Adds deep color and mild sweetness. Sub with regular soy and a splash of molasses if needed.
- Chopped Ginger – Bright, peppery, and essential in balancing the soy.
- Minced Garlic – Brings bold aromatics and depth to the marinade.
- Mirin – Sweet rice wine that softens the saltiness. Substitute with a mix of sugar and dry white wine.
- Chopped Cilantro – Fresh finish with a hit of green flavor. Optional but recommended.
- Sriracha Sauce – Adds a controlled heat that balances everything out.
- Neutral Oil – For pan-searing. Use canola, avocado, or grapeseed.
How To Make This Recipe
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.
- Marinate the Fish – Mix soy, mirin, garlic, and ginger. Submerge the fillets, cover, and chill for 4 to 6 hours.
- Dry the Fish – Remove from the marinade and pat dry to get a better sear.
- Preheat the Pan – Get a large skillet hot over medium heat, then add oil.
- Cook the Fish – Sear 3 minutes per side until golden and cooked to 145°F.
- Serve It Up – Plate with rice, top with cilantro and extra sriracha.
FAQ
Store it in an airtight container in the fridge for up to 2 days. It’s best eaten fresh, but leftovers are great flaked over rice or tossed into noodles.
Reheat gently in a pan over low heat or in the microwave at 50% power to keep the texture from turning rubbery.
Yes. You can marinate the fish in the morning and cook it that evening. Don’t let it sit more than 8 hours or it can get too salty.
You can sub sablefish with Chilean sea bass, halibut, or even salmon. Just adjust the cooking time depending on thickness.
Yes, but the flavor and color will be different. Add a bit of brown sugar or molasses to regular soy for a closer match.
More Fish Recipes
- Cantonese-Style Steamed Fish
- Breaded Fish and Chips
- Grilled Rockfish Tacos with Garlic Lime Sauce
- Air Fryer Fish Tacos
- Traeger Grilled Swordfish
- Rockfish and Spot Prawn Ceviche
- Cornmeal Fried Fish
Dark Soy Marinated Black Cod
This delicious dark soy black cod recipe is simple to prepare and tastes SO delicious! We love it served over rice with steamed vegetables.
Ingredients
- 1 pound black cod fish fillets
- 1 cup dark soy sauce
- 1 tablespoon chopped ginger
- 1 tablespoon minced garlic
- 1 tablespoon mirin
- 1 teaspoon chopped cilantro
- 1 tablespoon sriracha sauce
- 1 tablespoon oil
Instructions
- Mix the soy sauce, Mirin, garlic and ginger in a large container and add the fish in.
- Close the lid and place into the refrigerator and let the fish marinate for 4-6 hours.
- Take the fish out of the marinade and pat it dry with a paper towel.
- Place a large saucepan on the stove and preheat it on medium heat.
- Add the oil to the pan and place the pieces of fish in the pan.
- Let the fish cook for 3 minutes and the turn the filets over and cook for another 3 minutes. Use a temperature probe to ensure the fish if cooked to 145 degrees.
- Pull the fish from the pan and serve with rice.
- Add some cilantro and sriracha sauce and serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 44mgSodium: 237mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 21g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!