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Soy glazed rockfish is quick, bold, and way easier than it looks. You sear the fish, pour in a sweet-salty glaze, and let it bubble down into something rich and sticky. It’s got that takeout-style flavor without the deep fryer, or the delivery wait. Think of this as your go-to Asian rockfish recipe when you want something fast, flavorful, and seriously satisfying.
For another way to enjoy rockfish, try my crispy pan fried rockfish.
Here’s Why This Asian Rockfish Recipe Works
Fast and flavorful: This Asian-style rockfish recipe builds big flavor in one skillet, with no extra pots or complicated steps.
Sticky soy glaze: Sweet mirin, salty soy sauce, and brown sugar simmer into a thick, glossy glaze with classic Japanese-inspired flavor.
Crisp-edged, tender fish: Pan searing locks in moisture and gives the rockfish a golden crust. No deep frying needed.
Simple, weeknight-friendly: Just a hot pan, a handful of pantry staples, and 15 minutes gets you bold, takeout-style results at home.
For another easy seafood recipe, try my one pan baked cod with tomatoes.
Recipe Tips
Pat the fish dry: Moisture kills the sear. Use paper towels to get the surface dry so the fish browns properly.
Use medium-high heat: Hot enough to sizzle, not so hot that the oil smokes or the glaze burns.
Don’t crowd the pan: Rockfish needs space to sear. Cook in batches if needed to avoid steaming.
Let the glaze reduce slightly: You want a light, sticky sauce. Not a heavy syrup. A quick simmer is all it needs.
Serve it hot: This Asian-inspired glaze shines when the fish is fresh from the pan and still glossy.
Tilt the pan to baste: Once the glaze starts bubbling, spoon it over the fish for extra flavor and shine.
Mind the sugar: The brown sugar helps the glaze caramelize, but it can burn fast. Don’t walk away.
Slice scallions last minute: They add freshness and texture.
If you want to try a seafood recipe with a Southwest twist instead, try my fish taco bowls.
Ginger Soy Rock Fish
Soy glazed rockfish is one of those dinners that feels way fancier than it is. A hot pan, a quick glaze, and a few scallions. That’s all it takes. It’s fast, bold, and weeknight-friendly, with enough flavor to steal the show.
You may also enjoy my Asian rainbow trout recipe.
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Soy Glazed Rockfish
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Ingredients
- ¼ cup mirin, sweet rice wine
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 2 rockfish fillets
- Salt and pepper
- 2 teaspoons vegetable oil
- 2 to scallions, sliced
Instructions
- Combine the Mirin, soy sauce, brown sugar, ginger, and garlic in a dish and set aside.
- Sprinkle the fish with salt and pepper on both sides.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the rockfish fillets (skin-side down if they have skin) and cook for 2 to 3 minutes without moving them. Flip and cook for 1 minute more.
- Pour the mirin-soy mixture into the skillet. Let it simmer for about 2 minutes, until the sauce reduces slightly and starts to thicken into a light glaze.
- Remove the pan from the heat and transfer the cod to a serving platter. Drizzle the pan sauce over the fish. Sprinkle sliced scallions on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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