Ginger Soy Glazed Cod

his Ginger Soy Glazed Cod is the perfect balance of savory, sweet, and umami flavors that will make your taste buds dance! With a simple marinade that’s both quick and easy, this dish will bring restaurant-level finesse to your kitchen in no time. Whether you’re looking for a weeknight dinner or a special meal for guests, this recipe is sure to impress.

Why You’ll Love this Ginger Soy Glazed Cod:

• Rich umami flavor from the soy sauce and sesame oil
• Sweetness from the honey and brown sugar perfectly balances the savory marinade
• Tender, flaky fish that cooks perfectly every time
• Quick and easy, with minimal ingredients and prep work
• Elegant presentation, making it perfect for dinner parties or weeknight meals

Ingredients for Ginger Soy Glazed Cod:

• 4 fillets of black cod (6–8 oz each) – Black cod has a rich, buttery texture that’s perfect for absorbing the marinade.
• 5 tbsp soy sauce – The base of the marinade, adding savory depth.
• 3 tbsp dry white wine (or diluted rice vinegar) – Enhances the marinade with a subtle tang. A good substitute for sake.
• 3 tbsp water – To dilute the soy sauce for balance.
• 4 tbsp honey – Adds sweetness and helps form the glaze.
• 2 tbsp brown sugar – Enhances the sweetness and creates a caramelized effect during cooking.
• 1 tbsp grated fresh ginger – Adds a zesty, fragrant kick to the marinade.
• 2 cloves garlic, minced – Provides a rich, savory undertone to the sauce.
• 1 tsp sesame oil – Imparts a nutty, aromatic flavor.
• 1 tsp rice vinegar – Adds a slight tanginess to round out the flavors.
• 1 tbsp neutral oil (like canola or grapeseed) – For searing the cod to a perfect golden brown.
• Sesame seeds – For garnish, adding texture and a touch of nuttiness.
• Sliced scallions – For a fresh, crisp garnish that contrasts beautifully with the richness of the cod.

Variations:

• Use another fish – If black cod isn’t available, you can substitute with other white fish like halibut or sea bass.
• Spicy kick – Add a pinch of red pepper flakes or a dash of sriracha to the marinade for some heat.
• Maple syrup – If you prefer maple over honey, it works wonderfully to add a slightly different sweetness.
• Add vegetables – You can marinate and cook vegetables like zucchini, bell peppers, or carrots alongside the fish for a complete meal.

How to Make Ginger Soy Glazed Cod:

1. Make the Marinade:
   • In a medium bowl, whisk together 3 tbsp soy sauce, 2 tbsp dry white wine (or diluted rice vinegar), 2 tbsp water, 1 tsp honey, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp grated fresh ginger, 2 cloves minced garlic, 1 tsp sesame oil, and 1 tsp rice vinegar.
   • Reserve about ⅓ cup of this marinade for the glaze.
2. Marinate the Fish:
   • Place the 4 black cod fillets in a shallow dish or resealable bag. Pour the marinade over the fish, ensuring the fillets are evenly coated. Cover and refrigerate for 1–2 hours.
3. Sear and Bake the Cod:
   • Preheat your oven to 400°F (200°C).
   • Heat 1 tbsp neutral oil in a large oven-safe skillet over medium-high heat. Remove the cod from the marinade, pat dry with paper towels, and sear the fillets skin-side down (if applicable) for 2–3 minutes until golden brown.
   • Flip the fillets carefully and cook for 1 minute. Then transfer the skillet to the oven and bake for 6–8 minutes, or until the cod is opaque and flakes easily with a fork.
4. Reduce the Glaze:
   • While the cod bakes, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and reduce until slightly thickened (about 2–3 minutes).
5. Plate and Serve:
   • Brush the baked cod with the reduced glaze. Garnish with sesame seeds and sliced scallions. Serve with your choice of steamed vegetables or rice.

Tips and Tricks:

• Pat the cod dry before searing to get a golden, crispy crust.
• Do not over-marinate the fish; 1–2 hours is enough. Marinating for too long can affect the texture.
• Watch the glaze as it reduces. It thickens quickly, so keep an eye on it to avoid burning.
• Cook the cod on medium heat to avoid overcooking. Cod is delicate and cooks fast.

How to Serve:

• With rice: Serve over a bed of steamed jasmine or brown rice to soak up the flavorful glaze.
• With vegetables: Pair with sautéed spinach, roasted asparagus, or steamed broccoli for a balanced, healthy meal.
• In a bowl: Serve in a poke-style bowl with rice, avocado, and fresh vegetables for a modern twist.

Make Ahead and Storage:

• Make Ahead: You can marinate the cod up to 1–2 hours before cooking. If you want to prepare the marinade in advance, store it in the fridge for up to 3 days.
• Storing: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently in the oven at 350°F (175°C) for 5–10 minutes, or in the microwave for 1-2 minutes, until heated through.

Frequently Asked Questions:

1. Can I use a different fish for this recipe? Yes! Halibut, sea bass, or other firm white fish can be used as alternatives to black cod.
2. How long should I marinate the fish? Marinate the fish for 1–2 hours to allow the flavors to absorb without compromising the texture of the fish.
3. Can I make the glaze in advance? Yes, you can make the glaze ahead of time. Simply store it in an airtight container in the fridge for up to 3 days.