Delicious Asian Ginger Soy Glazed Cod

Asian ginger soy glazed cod is a light, flavorful, and elegant dish that’s surprisingly easy to make. The cod is tender and flaky, and it soaks up a rich glaze made from soy sauce, fresh ginger, garlic, and a touch of sweetness. I love serving this when I want something that tastes restaurant-worthy but only takes a few minutes to cook.

Why You’ll Love This Recipe

I love this recipe because it’s packed with bold flavors, yet it’s healthy and light. The glaze caramelizes beautifully in the pan and gives the fish a glossy, flavorful finish. Cod is mild and buttery, so it pairs perfectly with the savory-sweet Asian-inspired sauce. It’s quick enough for weeknights, but fancy enough for when I want to serve something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cod fillets (fresh or thawed if frozen)

• Soy sauce

• Honey or brown sugar

• Fresh ginger, grated

• Garlic, minced

• Rice vinegar or lime juice

• Sesame oil

• Cornstarch + water (optional, for thickening the glaze)

• Neutral oil (for searing)

• Green onions and sesame seeds for garnish (optional)

Directions

1. I pat the cod fillets dry and season lightly with salt and pepper.

2. In a small bowl, I whisk together soy sauce, honey, ginger, garlic, rice vinegar, and sesame oil.

3. I heat a bit of oil in a nonstick skillet over medium-high heat and sear the cod for 2–3 minutes on each side, until golden and cooked through.

4. I pour the glaze into the skillet and let it bubble around the fish for a few minutes, spooning it over the fillets as it thickens.

5. If I want a thicker glaze, I stir in a cornstarch slurry and simmer until it coats the back of a spoon.

6. I serve the cod hot, topped with chopped green onions and sesame seeds if I’m feeling fancy.

Servings and timing

This recipe makes 2–3 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I add a splash of sriracha or chili garlic sauce for heat. If I don’t have cod, I swap in halibut, tilapia, or even salmon. I’ve also added a handful of bok choy or snap peas to the pan for a one-pan dinner. For an extra citrusy flavor, I use orange juice instead of rice vinegar.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the fish gently in a skillet with a splash of water or in the microwave in short intervals. I avoid overcooking it during reheating to keep the fish tender.

FAQs

Can I bake the cod instead of pan-searing?

Yes, I bake it at 400°F for 12–15 minutes, then pour the warm glaze over just before serving.

What can I serve this with?

I like serving it with jasmine rice, steamed veggies, or a simple cucumber salad. It also pairs well with soba noodles.

Is this dish gluten-free?

To make it gluten-free, I use tamari or a certified gluten-free soy sauce.

Can I use frozen cod?

Yes, I just thaw it completely and pat it dry before cooking to avoid excess moisture.

How do I know when cod is done?

The fish should be opaque and flake easily with a fork. I usually cook it until it reaches 145°F internally.

Conclusion

Delicious Asian ginger soy glazed cod is everything I want in a quick, healthy dinner—flavorful, light, and ready in under 30 minutes. The glaze adds a bold, sweet-savory punch that takes mild cod to the next level. It’s an easy go-to recipe that feels a little fancy without the fuss.

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