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Photo of salmon and root vegetables ready to be roasted




By Lexi Hackett



1/3 cup soy sauce

1/4 cup mirin

1/3 cup sake

2 tablespoons honey or brown sugar

2-4 garlic cloves, minced

1-2 tablespoons fresh ginger, minced

2 tablespoons orange zest

1 tablespoon red chili flakes or Sriracha (optional)

- In a medium bowl, whisk together all ingredients until well combined.

- Rinse thawed black cod tips with cold water & pat dry.

- Place the fish in a large shallow bowl or ziplock bag.

- Pour the marinade over fish. Cover the dish and refrigerate for 1 hour to 24 hours. We usually marinade our black cod tips for at least a few hours.


1 pound black cod tips

2 scallions, diced

Toasted sesame seeds, for topping

Sticky white rice & grilled or sauteed vegetables (baby bok choy, mushrooms, zucchini) for serving

- Heat the oven to 400°F or heat up BBQ

- Remove the fish from the refrigerator and place black cod tips on a baking sheet.

- Transfer the marinade to a saucepan, bring to a brief boil & then simmer until the sauce is reduced by half. Stir the sauce as it reduces.

- Bake black cod tips at 400 for about 15-20 minutes, until the fish is thoroughly cooked through & it easily flakes apart with a fork. Finishing with a quick broil is a nice way to brown the fish.


- BBQ for 15-20 minutes, until a light char is reached on both sides of the tips, and they easily flake apart.

*Black cod tips are best when thoroughly cooked. Because of the high oil content, you don't need to worry about drying out this fish during the cooking process.

- Serve black cod tips with grilled veggies and sticky rice. Drizzle the glaze over everything. Top off with diced scallions and sesame seeds.


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