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Teriyaki Smoked Cod with Jasmine Rice Recipe

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This Teriyaki Smoked Cod recipe features tender cod marinated in a homemade sweet and savory teriyaki sauce, then smoked to perfection for a delicate smoky flavor. Served over jasmine rice and garnished with fresh green onions, this dish combines traditional Japanese flavors with the unique depth of smoking, ideal for a flavorful and elegant meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 13 hours 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Smoking
  • Cuisine: Japanese

Ingredients

Fish

  • 16 oz cod fish (or sablefish/black cod)

Teriyaki Sauce

  • 1/2 cup soy sauce
  • 1/4 cup mirin (Japanese sweet cooking wine)
  • 1/3 cup sake (Japanese rice wine)
  • 1/4 cup brown sugar (use less if you want the sauce less sweet)

Garnish and Serving

  • 2 green onions (green portions sliced thin)
  • Prepared jasmine rice (for serving)

Instructions

  1. Prepare the teriyaki sauce: Combine soy sauce, mirin, sake, and brown sugar in a small saucepan over medium heat. Stir frequently until the mixture boils. Reduce heat to medium-low and simmer, stirring occasionally, for 10-15 minutes until the sauce thickens slightly. Remove from heat and cool completely.
  2. Marinate the cod: Rinse cod pieces and pat dry with paper towels. Remove skin if present. Cut the fish into approximately 4 oz pieces. Place the cod and cooled teriyaki marinade into a zip-top bag, press out air, seal, and refrigerate for 12 to 24 hours for best flavor absorption.
  3. Preheat the smoker: Set your smoker to 200 °F to prepare for slow smoking.
  4. Smoke the cod: Remove cod from marinade and place directly on the smoker grill grates. Smoke until the internal temperature reaches about 135 °F, approximately 1 to 1.5 hours.
  5. Serve: Arrange the smoked cod over a bed of jasmine rice. Gently separate the fish flakes for presentation, garnish with thinly sliced green onions, and optionally serve with steamed or stir-fried vegetables on the side.

Notes

  • Marinating the cod for at least 12 hours ensures deep flavor penetration; you can marinate up to 24 hours for stronger taste.
  • Keep an eye on the smoker temperature to maintain consistent low heat for even smoking.
  • Use a food thermometer to accurately check fish doneness to avoid overcooking.
  • If you don’t have a smoker, a grill with wood chips or an oven with a smoking setup can be used as alternatives.
  • Adjust brown sugar quantity to control sweetness of the teriyaki sauce.

Find it online: https://cheftinaskitchen.com/teriyaki-smoked-cod-with-jasmine-rice-recipe/