Tamari Marinated Butterfish over Tangy Noodles and Vegetables

Butterfish/Black Cod/ and… I think Sablefish? It’s all the same thing. Butterfish, however, is the most accurate name in my book. If you’ve never had this fish before, it’s so fatty and succulent when it’s done, it feels like butter.


Butterfish is notorious for being a relatively easy fish to cook, which makes it a great starter fish for those a little intimidated by cooking fish.  While many varieties of fish hinge on a matter of minutes, and in some cases seconds, to be perfectly cooked. Butterfish has a larger window. It’s unlikely you’ll overcook it, unless you try really hard to. It’s also a mild white fish, so it’s not going to have a strong ocean-y flavor like some other fish do.

This recipe is a hybrid recipe inspired by several I reviewed before cooking the fish tonight. I saw many calling for miso glaze or soy sauce marinade. I just got back from a trip and had to scavenge what was left in my fridge, and bring it together in one cohesive meal. I thought something pad-thai-esque would complement the butterfish, and was an easy way to utilize random veggies in my fridge.

So with that being said, feel free to switch out the veggies for whatever you have on hand!

Noodles + Veggies Ingredients

  • 1 or 2 cups cooked Rice Noodles (cook per package instructions) – or omit
  • 1 Spiralized Zucchini (add more zucchini if omitting rice noodles)
  • 1 Large Carrot chopped
  • 1/2 a bundle of Asparagus chopped
  • 1 bunch green onion sliced
  • 3 celery sticks chopped
  • 1 small onion thinly sliced
  • Oil – Sesame/Coconut

Ingredients for Tangy Sauce

  • 1/2 Tablespoon Tamarind Paste
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Tamari
  • 1 – 2 Tablespoon Honey (or other sweetener)
  • Drizzle of Sriracha
  • Splash of Rice Vinegar
  • 1/2 Tablespoon Grated Ginger


  1. Start cooking your rice noodles first, then get everything else going.
  2. Prepare your sauce by combining all of the above sauce ingredients and mix well.
  3. Heat some oil over medium heat, cook your onions for about 5 minutes.
  4. Add in the Carrot and Celery, cook for another 3 minutes.
  5. Add in the cooked rice noodles, asparagus and the tangy sauce
  6. Cook and mix well for another few minutes.
  7. Turn the heat off and add in your Zucchini noodles and mix to combine.

Fish + Marinade

  • 2 Butterfish Filets (mine were a little over a quarter pound each)
  • Drizzle of Tamari (Gluten Free Soy Sauce)
  • Drizzle of Sriracha


  1. About an hour before you’d like to cook your fish, drizzle over Tamari and Sriracha and let the fish marinade.
  2. Once fish is finished marinating -drizzle a touch of oil to a pan and heat to high heat – cook for about 4 minutes per side.
  3. Place cooked fish on top of your cooked noodles & veggie mix, top with green onion and serve.