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asian cod recipe

Asian Cod

Prep 10 minutes
Cook 20 minutes
Total 30 minutes
With flaky cod and bold Asian flavors! So savory, so light. A quick and delicious weeknight dinner!
4 stars (1 ratings)
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Ingredients
  

For the perfect asian cod recipe, gather these essential ingredients that blend aromatic and umami flavors:

  • 1½ pounds fresh cod fillets (about 4 pieces)
  • 3 tablespoons low-sodium soy sauce (substitute coconut aminos for gluten-free option)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (or maple syrup for a vegan alternative)
  • 2 teaspoons sesame oil
  • 2 tablespoons fresh ginger , grated
  • 3 garlic cloves , minced
  • 2 green onions , thinly sliced (white and green parts separated)
  • 1 tablespoon sesame seeds
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 2 tablespoons vegetable oil for cooking

Instructions

  • Step 1: Prepare the Marinade
    Create a flavor-packed marinade by combining soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, white parts of green onions, and red pepper flakes in a shallow bowl. Whisk thoroughly until the honey completely dissolves into the mixture. The acid in the rice vinegar will help tenderize the cod while the aromatics infuse it with flavor. For an extra depth of flavor, grate the ginger instead of chopping it – studies show grating releases up to 30% more of the essential oils that carry flavor.
    Step 2: Marinate the Cod
    Pat the cod fillets dry with paper towels to ensure proper marinade adhesion. Season lightly with salt and pepper, remembering that soy sauce already contains sodium. Place the cod in the marinade, turning gently to coat all sides. Allow to marinate for just 5-10 minutes – any longer and the acid might start breaking down the delicate fish texture too much. Unlike chicken or beef, fish requires minimal marination time to absorb flavors.
    Step 3: Cook the Fish
    Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the marinated cod fillets in the hot pan, reserving the marinade. Cook for 3-4 minutes per side, or until the fish flakes easily with a fork and has reached an internal temperature of 145°F (63°C). The key is to resist the urge to move the fish too early – allowing it to develop a caramelized crust before flipping will enhance both texture and flavor.
    Step 4: Create the Sauce and Serve
    Transfer the cooked cod to serving plates. Pour the reserved marinade into the hot pan, bringing it to a boil for 1-2 minutes until slightly thickened. This quick reduction creates a delicious sauce while ensuring food safety by killing any bacteria from the raw fish. Spoon the hot sauce over the cod fillets, then garnish with sesame seeds and the green parts of the sliced green onions. This final touch adds texture contrast and visual appeal to your asian cod recipe.
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