Ingredients
For the Cod:
- 2 cod fillets (about 6 oz each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Ginger Soy Glaze:
- ¼ cup soy sauce (low-sodium recommended)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional for heat)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For Garnish:
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- Fresh herbs (optional)
Instructions
1. Make the Glaze
- In a small saucepan, combine soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes.
- Bring to a gentle simmer over medium heat for 2-3 minutes.
- Stir in the cornstarch slurry and whisk until the sauce thickens (about 1-2 minutes).
- Remove from heat and set aside.
2. Cook the Cod
- Pat the cod fillets dry with a paper towel and season with salt and pepper.
- Heat olive oil in a pan over medium-high heat.
- Place the cod fillets skin-side down and cook for 3-4 minutes, until golden brown.
- Flip and cook for another 3 minutes, until the fish is opaque and flakes easily with a fork.
3. Glaze & Serve
- Brush the cod with the ginger soy glaze, letting it caramelize slightly in the pan.
- Transfer to a plate and drizzle with extra glaze.
- Garnish with sesame seeds and green onions.
Notes
How to Store & Reheat
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a pan over low heat with a splash of water to keep the fish moist.