Soy Glazed Rockfish

A platter with several soy rockfish fillets topped with scallions.

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This soy glazed rockfish sears quickly in a hot pan, then simmers in a sweet-savory sauce made with mirin, soy, brown sugar, garlic, and ginger. Finished with scallions for freshness, it’s an easy Asian-inspired dish with bold flavor and minimal effort.

Prep Time10

Cook Time6

Total Time16

Course: Main Dish

Cuisine: American

Keyword: seared rockfish

Servings: servings

Author: Dahn Boquist

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

Too big for the pan? Cut long fillets into halves or thirds so they fit flat. Smaller pieces are easier to flip and cook more evenly.

Rockfish substitutes: Snapper, cod, or tilapia work well if rockfish isn’t available.

No mirin? Use a mix of dry sherry or white wine with a pinch of sugar.

Watch the heat: Don’t let the glaze boil too hard. It should simmer gently to thicken without burning.

Skin-on fillets: Start skin-side down for extra crispness.

Serve with: White rice, sautéed greens, or a quick cucumber salad.

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