Description
This Ginger Soy Glazed Cod is a flavorful, healthy dish with tender, flaky cod fillets coated in a sweet and savory glaze. It’s quick to prepare and perfect for a light dinner served with rice and steamed veggies.
Ingredients
Units
Scale
For the marinade and glaze:
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
For the cod:
- 4 cod fillets (about 6 oz / 170 g each)
- 1 tablespoon olive oil (for cooking)
- Sesame seeds and chopped green onions (for garnish)
Instructions
Step 1: Marinate the cod
- In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using).
- Place the cod fillets in a shallow dish or resealable plastic bag. Pour half of the marinade over the cod, ensuring the fillets are evenly coated. Reserve the remaining marinade for the glaze.
- Cover and refrigerate the cod for 15-20 minutes.
Step 2: Cook the cod
- Heat the olive oil in a large skillet over medium heat.
- Remove the cod from the marinade, letting any excess drip off. Place the fillets in the skillet and cook for 3-4 minutes on one side. Carefully flip and cook for another 3-4 minutes, or until the fish flakes easily with a fork. Remove from the skillet and set aside.
Step 3: Make the glaze
- In the same skillet, pour in the reserved marinade. Bring to a simmer over medium heat and cook for 1-2 minutes, or until slightly thickened.
Step 4: Glaze and serve
- Spoon the thickened glaze over the cooked cod fillets.
- Garnish with sesame seeds and chopped green onions. Serve immediately with steamed rice, quinoa, or vegetables.
Notes
- Fish substitution:Â Swap cod with other white fish like halibut, haddock, or tilapia.
- Marinade time:Â Avoid marinating the cod for too long, as the acid in the marinade can start to break down the fish.
- Storage:Â Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.