Mentaiko Cod Fish is a simple Japanese-inspired dish featuring tender, flaky cod coated with creamy mentaiko mayo. The cod is pan-fried until cooked through, topped with an extra layer of mentaiko mayo and lightly blow-torched until golden and slightly charred. Finished with roasted seaweed, this dish is rich, savoury, and full of umami flavour, making it perfect for a quick and satisfying meal at home.
Ingredients
-
Fisher's Catch Cod Steak
- Kanefuku Mentaiko (Pollack Roe) Tube
- Mayonnaise Sauce (Kewpie)
-
Nagai Roasted Seaweed Nizami Nori
- Cooking Oil
- Salt
Instructions
- In a mixing bowl, prepare the mentaiko mayo by mixing 2 parts mentaiko tube with 1 part Kewpie mayonnaise until smooth and creamy. Adjust the amount according to your preference.
- Wash and pat the cod completely dry with paper towels. Season both sides lightly with salt.
- Heat oil in a frying pan over medium heat. Once the pan is hot, place the cod in the pan and cook for 2-3 minutes on the first side, without moving it, until golden brown. Carefully flip and cook for another 2-3 minutes on the other side. The exact cooking time will depend on the thickness of the cod.
- Once the cod is almost fully cooked, lower the heat to low. Add a small amount of the mentaiko mayo to the pan and gently turn the cod over once or twice to coat both sides. Cook for another 30–60 seconds. Do not cook the mentaiko mayo over high heat, as it can burn easily.
- Transfer the cod to a serving plate and spread a generous layer of mentaiko mayo over the top.
- Using a blow torch, lightly torch the mentaiko mayo until golden brown and slightly charred. Sprinkle with roasted seaweed and serve immediately.
Tips for Mentaiko Cod Fish
Pat the cod dry first to help it brown better in the pan.
Avoid overcooking the cod as it can become dry. Cook just until the flesh turns opaque and flakes easily.
Keep the top layer of mentaiko mayo slightly thick so it develops a nice golden, lightly charred finish when torched.
Serve immediately while the cod is warm and the mentaiko topping is freshly torched
What to Serve with Mentaiko Cod Fish
Mentaiko cod is rich, creamy, and savoury, so pair it with simple sides that balance the flavours without overpowering the fish. Steamed Japanese rice, garlic butter vegetables, roasted potatoes, or a fresh green salad are great choices. For a lighter Japanese-inspired meal, serve it with miso soup, edamame, or a simple cucumber salad.
FAQ
1. Can I use frozen cod for this recipe?
Yes. Thaw the cod completely and pat it dry with paper towels before cooking.
2. How do I know when the cod is fully cooked?
The flesh should turn opaque and flake easily when gently pressed with a fork.
3. Can I make the mentaiko cod without a blow torch?
Yes. The cod will still be delicious without torching. Alternatively, place it under a hot oven grill for a short time until the mentaiko topping is lightly browned.
4. Can I make the mentaiko flavour stronger?
Yes. Increase the amount of mentaiko tube in the mentaiko mayo according to your taste.
