Ginger Soy-Glazed Cod is a beautifully balanced dish that highlights the bold pairing of fresh ginger and savory soy sauce. It’s simple to prepare, yet layered with flavor, making it an excellent choice for an easy, wholesome dinner.
Cod’s mild, flaky texture allows it to absorb the glaze effortlessly, resulting in tender bites infused with sweet honey, bright ginger, and rich umami depth. The contrast of sweetness and savory notes creates a dish that feels both comforting and refined—perfect for weeknights or for serving guests with confidence.
Prepare
Cook
Serving
Ingredients
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Soy Sauce – ¼ cup
Provides the savory, umami-rich base of the glaze. -
Honey – 1 tablespoon
Adds gentle sweetness to balance the saltiness of the soy sauce. -
Fresh Ginger (grated) – 2 tablespoons
Brings warmth and a bright, aromatic bite. -
Garlic (minced) – 2 cloves
Enhances the depth of flavor with a subtle savory note. -
Rice Vinegar – 2 tablespoons
Adds light acidity to keep the glaze balanced and vibrant. -
Sesame Oil – 1 teaspoon
Contributes a nutty, toasted finish. -
Cod Fillets – Four 6-ounce pieces
Mild and flaky, ideal for absorbing the glaze. -
Salt and Pepper – To taste
For seasoning the fish before cooking. -
Vegetable Oil – 1 tablespoon
Used for searing or cooking the cod evenly. -
Sesame Seeds – 2 tablespoons
Add texture and a subtle nutty flavor. -
Chopped Green Onions – 2 tablespoons
Provide a fresh, crisp garnish to finish the dish.
Method
Prepare the marinade by whisking together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil in a medium bowl until well combined. Place the cod fillets in a shallow dish and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
Preheat a large skillet over medium-high heat and add the vegetable oil.
Remove the cod from the marinade, letting any excess drip off. Lightly season with salt and pepper. Place the fillets in the hot skillet and cook for about 4–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
During the final minute of cooking, pour the reserved marinade into the skillet and allow it to simmer and reduce slightly, creating a glossy glaze that coats the fish.
Transfer the cod to a serving plate and spoon any remaining glaze over the top. Finish with a sprinkle of sesame seeds and chopped green onions before serving.
Helpful tips
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Room temperature is key. Make sure your cream cheese and eggs are fully at room temperature before mixing. This gives you a silky-smooth batter and helps avoid lumps. Cold ingredients = stubborn texture.
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Don’t overmix. Once the eggs go in, mix gently and just until combined. Too much air in the batter can lead to cracks as it bakes and cools. We want dense and velvety, not puffy.
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Use a water bath (if you want extra insurance). Placing the springform pan in a larger pan filled with hot water while baking helps regulate temperature and keeps moisture in the oven. The result? A smoother top and ultra-creamy texture.
Little details. Big difference. That’s how you get cheesecake confidence.
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