Healthy Seafood Dish

This ginger soy cod has completely changed my dinner game with its amazing mix of sweet, rich, and fragrant tastes. The soft white fish soaks up the Asian-style marinade wonderfully while staying light and flaky.

I came up with this dish when I was trying to get more fish into our family's meals. What began as just trying something new has turned into our top fish request that even my picky kids can't get enough of.

Ingredients

• 4 cod fillets 5 to 6 ounces each: pick pieces with the same thickness so they cook evenly
• ¼ cup low sodium soy sauce: adds rich flavor without too much salt
• 1 tablespoon sesame oil: brings a toasty smell and real Asian taste
• 2 tablespoons honey or maple syrup: cuts the saltiness with just enough sweetness
• 1 tablespoon rice vinegar: adds a light tang to wake up the flavors
• 1½ teaspoons fresh grated ginger: gives a warm kick and amazing smell
• 2 cloves garlic minced: creates a must-have savory base
• 1 teaspoon cornstarch mixed with 1 tablespoon water: makes a shiny sauce like you'd get at a fancy restaurant
• Green onions and sesame seeds: give a nice crunch and make it look pretty
• Red pepper flakes or sriracha: add these if you want some heat

How To Make Easy Ginger Soy Cod

Mix up the sauce:

Stir soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic in a bowl until everything's mixed well. The mix should smell amazing as everything comes together. Give it a quick taste and add more sweet or salty stuff if you want.

Soak the fish:

Put the cod in a flat dish and pour the sauce all over. Make sure each piece gets fully covered. Let it sit for 15 to 30 minutes at room temp. This short soak works great for cod since it's delicate and would fall apart if left too long.

Pick how to cook it:

For oven cooking heat to 400°F and put down some parchment in a baking dish. Move the soaked cod to your dish and spoon some sauce over each piece. Cook for 12 to 15 minutes until you can easily break it with a fork but it's still juicy. For stovetop cooking warm up a spoon of plain oil in a pan over medium heat. Cook the cod about 3 to 4 minutes on each side until golden and done inside.

Make it saucy:

While the fish cooks pour what's left of the sauce into a small pot and let it bubble gently. If you're using the cornstarch mix add it now and keep stirring as it gets thicker, about 1 to 2 minutes. When done right the sauce should stick to the back of a spoon.

Dish it up:

Put the cooked cod on plates and drizzle with your thick sauce. Top with lots of sliced green onions and sprinkle on some sesame seeds. Serve it right away while hot with whatever sides you like.

My favorite thing about this dish has to be the fresh ginger. I keep some wrapped up in my freezer and grate it straight into dishes like this one where its bright spicy flavor works wonders with the soy and honey. The smell always reminds me of my favorite Japanese spot.

Perfect Pairings

This cod tastes amazing on top of soft jasmine rice that soaks up all that tasty sauce. For a full meal throw in some steamed broccoli or bok choy on the side. The bright green veggies give a nice crunch and balance out the tender fish. In hot weather I love serving this with cucumber salad mixed with just rice vinegar and a bit of sugar for a cool contrast to the savory fish.

Storage and Leftovers

Though this cod tastes best when fresh you can keep it in a sealed container in the fridge for up to two days. Warm it up slowly in a covered pan with a splash of water so it doesn't dry out. Leftover fish works great in tacos topped with slaw or broken up into fried rice for a totally new meal. If you're planning ahead I suggest making extra sauce and keeping it separate to add to the fish when you reheat it.

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Make Ahead Tips

On busy nights you can mix up the sauce up to three days before and store it in the fridge. This saves tons of time when you're ready to cook. You can also cut up and freeze cod pieces in the sauce for up to one month which makes this a great freezer meal. Just thaw it overnight in your fridge before cooking it the normal way.

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Frequently Asked Questions

→ Can I swap cod for another fish?

Definitely, this marinade is great for practically any white fish. Halibut, snapper, or tilapia would also taste fantastic while keeping the same soft texture and flavor balance.

→ How long should I marinate cod?

Only 15-30 minutes is enough since cod is so delicate. Leave it longer, and the texture might break apart. Stick to this time for the best outcome.

→ Is it possible to make this gluten-free?

Yes! Just replace regular soy sauce with tamari or coconut aminos for the same depth in flavor but without the gluten content.

→ How do I thicken up the sauce?

If you want a thicker sauce, simmer the leftover marinade in a pan after taking out the fish. Mix 1 teaspoon of cornstarch with 1 tablespoon of water, then stir it in. Cook for another 1-2 minutes to get the right thickness.

→ What’s good to serve with this cod?

This fish dish pairs nicely with jasmine rice, simple steamed veggies like broccoli or bok choy, or roasted sweet potatoes. A fresh cucumber salad with a light rice vinegar dressing is also a great match.

→ How can I make it spicier?

Add a kick with some sriracha or red pepper flakes in the marinade. If you're serving spice lovers, offer extra hot sauce on the side.