Ginger Soy Glazed Cod
Achieve a restaurant-quality meal on a weeknight with this Ginger Soy Glazed Cod. It features tender, flaky fish coated in a glossy, savory-sweet glaze that comes together in one pan in under 20 minutes.
Equipment
- Large Skillet
Ingredients
- 4 cod fillets (about 6 oz each)
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Ginger Soy Glaze:
- 1/4 cup low sodium soy sauce
- 2 tbsp honey (or maple syrup)
- 1 tbsp fresh grated ginger
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 1 tsp cornstarch dissolved in 1 tbsp water
For Garnish:
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
- Lemon or lime wedges
Instructions
Prep the Fish
- Blot the cod fillets thoroughly with paper towels until they are very dry. Season both sides generously with salt and black pepper.
Sear the Cod
- Warm the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the cod fillets in the pan and cook, undisturbed, for 3-4 minutes on the first side until golden brown.
- Gently flip the fillets and cook for another 3-4 minutes, until the fish is opaque and flakes easily. Transfer the cooked cod to a plate and set aside.
Build the Glaze
- In the same skillet, reduce the heat to medium. Add the low sodium soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using). Stir to combine and let it simmer for 2-3 minutes until aromatic.
- Whisk in the cornstarch slurry (cornstarch dissolved in water) and continue to stir for 1-2 minutes as the glaze thickens and becomes glossy.
Finish and Serve
- Return the seared cod to the skillet. Spoon the glaze over each fillet, coating them completely. Allow it to simmer gently for 1-2 minutes for the fish to absorb the flavors.
- Transfer the cod to serving plates. Drizzle any remaining glaze from the pan over the top. Garnish with toasted sesame seeds, sliced green onions, and serve with lemon or lime wedges on the side.
Notes
Storage Tip: Store leftover glazed cod in an airtight container in the refrigerator for up to 2 days. The texture is best when fresh.
Reheating Tip: To reheat, warm the fish gently in a covered skillet over low heat with a splash of water, or microwave at 50% power in short intervals to prevent it from becoming tough.
Pro Tip: For a deeper flavor, you can marinate the cod in half of the glaze mixture (before adding cornstarch) for 15-20 minutes before cooking. Do not marinate for longer than 30 minutes.
Gluten-Free Option: To make this recipe gluten-free, simply substitute the low-sodium soy sauce with tamari.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.