Ginger Soy Glazed Cod Recipe
This Ginger Soy Glazed Cod recipe features tender, flaky cod fillets seared to perfection and glazed in a rich, savory-sweet sauce made with fresh ginger, garlic, soy sauce, and honey. A healthy and flavorful seafood dish that's quick, easy, and ideal for busy weeknights or elegant dinners.
Ingredients
For the Cod:
- 4 cod fillets 5–6 oz each
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Ginger Soy Glaze:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon cornstarch + 1 tablespoon water optional, for thickening
- 1 –2 teaspoons chili garlic sauce or sriracha optional, for heat
Garnish (Optional):
- Sliced green onions
- Toasted sesame seeds
- Lime wedges
Instructions
Prep the Fish:
- Pat cod fillets dry with paper towels. Season both sides with salt and pepper.
Sear the Cod:
- Heat olive oil in a non-stick skillet over medium-high heat. Add cod, presentation side down, and sear for 3–4 minutes. Flip and cook another 2–3 minutes until flaky. Remove and set aside.
Make the Glaze:
- Reduce heat to medium. Add a splash of oil if needed. Sauté garlic and ginger for 30 seconds. Stir in soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce if using. Simmer gently.
Optional: Thicken the Glaze:
- Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Glaze the Cod:
- Return cod fillets to the pan. Spoon the glaze over the fish and simmer for 1–2 minutes.
Serve:
- Plate the fish, drizzle with remaining glaze, and garnish with green onions, sesame seeds, and lime wedges.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water.
- Fish Alternatives: This recipe works well with halibut, haddock, salmon, or even tofu.
- Make It Gluten-Free: Substitute tamari or coconut aminos for soy sauce.
- Make Ahead: The glaze can be prepared 2–3 days in advance and stored in the refrigerator.
- Serve With: Jasmine rice, sautéed bok choy, garlic noodles, or a fresh cucumber salad.