Ohthe joys of cooking with cod! If you’re craving quickflavorful dinners that bring the vibrant tastes of Asia right to your kitchenyou’ve come to the perfect place. We’ve gathered 32 delightful recipes that transform this versatile fish into mouthwatering meals. Get ready to explore a world of savorysweetand spicy creations—your next favorite dish is just a scroll away!
Miso Glazed Cod
Let’s talk about a cozyflavor-packed dinner that feels fancy but is surprisingly simple to pull off. Miso glazed cod is that perfect weeknight hero—tenderflaky fish with a sweet-savory glaze that caramelizes beautifully in the oven. You’ll love how the umami-rich miso pairs with the mild codcreating a dish that’s both comforting and impressive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) cod filletsskinless and patted dry (thaw if frozen)
– 1/4 cup white miso paste (or yellow miso for a milder flavor)
– 2 tbsp mirin (or substitute with 1 tbsp honey mixed with 1 tbsp water)
– 1 tbsp soy sauce (use low-sodium if preferred)
– 1 tbsp rice vinegar (or lemon juice for a tangy twist)
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 1 tsp sesame oil (optionalfor extra aroma)
– 1 tbsp sesame seedsfor garnish (toasted if you have time)
– 2 green onionsthinly slicedfor garnish (adjust to taste)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowlwhisk together the white miso pastemirinsoy saucerice vinegarvegetable oiland sesame oil until smooth and well combined.
3. Place the cod fillets on the prepared baking sheetspacing them about 1 inch apart to allow even cooking.
4. Brush or spoon the miso glaze generously over the top and sides of each cod filletcoating them evenly. Tip: Reserve a little glaze for basting halfway through if you want extra shine.
5. Bake the cod in the preheated oven for 12–15 minutesor until the fish flakes easily with a fork and the glaze is bubbly and lightly browned. Tip: Check at 12 minutes to avoid overcooking—cod should be opaque and tender.
6. While the cod bakestoast the sesame seeds in a dry skillet over medium heat for 2–3 minutesshaking the pan until golden and fragrantthen set aside.
7. Remove the cod from the oven and let it rest for 2–3 minutes on the baking sheet to allow the juices to settle. Tip: This rest time helps keep the fish moist and flavorful.
8. Sprinkle the toasted sesame seeds and sliced green onions over the cod fillets just before serving.
Zesty and satisfyingthis miso glazed cod boasts a caramelizedslightly sticky exterior that gives way to melt-in-your-mouth flakes. The umami depth from the miso balances beautifully with the sweet mirinmaking it a standout centerpiece. Try serving it over a bed of steamed rice with a side of quick-pickled vegetables for a complete meal that’s sure to impress.
Ginger Soy Marinated Cod
Ginger soy marinated cod is a weeknight lifesaver that’s fancy enough for company. You get flakytender fish with a savory-sweet glaze that comes together with minimal effort. Let’s make it happen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 4 (6-ounce) cod filletsabout 1 inch thick (thawed if frozen)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp honey (or maple syrup for a vegan option)
- 1 tbsp rice vinegar
- 1 tbsp freshly grated ginger (or 1 tsp ground ginger in a pinch)
- 2 cloves garlicminced
- 1 tbsp avocado oil (or any neutral high-heat oil)
- 1 tsp sesame oil
- 2 green onionsthinly sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Pat the cod fillets completely dry with paper towels to ensure a good sear.
- In a medium bowlwhisk together the soy saucehoneyrice vinegargrated gingerand minced garlic to make the marinade.
- Place the cod fillets in a shallow dish or resealable bag and pour the marinade over themturning to coat evenly.
- Let the cod marinate at room temperature for 10 minutes (or refrigerate for up to 30 minutes for deeper flavor).
- Tip: Don’t marinate fish in acidic mixtures for more than 30 minutesas it can start to “cook” the flesh and make it mushy.
- Heat the avocado oil and sesame oil in a large non-stick or cast-iron skillet over medium-high heat until shimmeringabout 2 minutes.
- Remove the cod from the marinadeletting excess drip offand reserve the marinade in the bowl.
- Carefully place the cod fillets in the hot skilletskin-side down if they have skin.
- Cook the cod undisturbed for 4–5 minutesuntil the bottom is golden brown and releases easily from the pan.
- Tip: Resist the urge to move the fish early; letting it sear properly prevents sticking.
- Gently flip the cod fillets using a thin spatula.
- Cook for another 3–4 minutes on the second sideuntil the fish is opaque and flakes easily with a fork (internal temperature should reach 145°F).
- Transfer the cooked cod to a clean plate and tent loosely with foil to keep warm.
- Pour the reserved marinade into the still-hot skillet (it will sizzle).
- Tip: Boiling the marinade for at least 1 minute kills any bacteria from the raw fishmaking it safe for the sauce.
- Simmer the marinade over medium heatstirring frequentlyfor 2–3 minutes until it thickens slightly into a glaze.
- Drizzle the warm ginger-soy glaze over the plated cod fillets.
- Sprinkle the sliced green onions and sesame seeds over the top as garnish.
Zesty and savorythis cod has a firm yet melt-in-your-mouth texture from the quick sear. The sticky glaze adds a glossyumami-rich finish that pairs perfectly with steamed rice or a crisp salad. For a fun twistserve it in lettuce cups with shredded carrots and a squeeze of lime.
Szechuan Spicy Cod Stir-Fry
Diving into a bowl of Szechuan Spicy Cod Stir-Fry is like a flavor adventure right at home. You get tender coda fiery kickand that classic numbing tingle—all in one pan. It’s perfect for spicing up a weeknight dinner without a ton of fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb cod filletscut into 1-inch cubes
– 2 tbsp cornstarch
– 3 tbsp vegetable oil (or any neutral oil)
– 4 cloves garlicminced
– 1 tbsp gingerminced
– 2 tbsp Szechuan peppercornscrushed
– 2 tbsp chili flakes (adjust to heat preference)
– 1/4 cup soy sauce
– 1 tbsp rice vinegar
– 1 tsp sugar
– 4 green onionssliced
– 1 red bell peppersliced
Instructions
1. Pat the cod cubes dry with paper towels to ensure a crisp coating.
2. Toss the cod cubes with cornstarch until evenly coatedshaking off any excess.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmersabout 1 minute.
4. Add the coated cod cubes to the hot oil in a single layercooking for 2–3 minutes per side until golden brown and crispy.
5. Remove the cod from the skillet and set it aside on a plate lined with paper towels to drain excess oil.
6. In the same skilletadd garlicgingerSzechuan peppercornsand chili flakesstirring for 30 seconds until fragrant to bloom the spices.
7. Add red bell pepper slicescooking for 2 minutes until slightly softened but still crisp.
8. Pour in soy saucerice vinegarand sugarstirring to combine and simmer for 1 minute to thicken the sauce slightly.
9. Return the cooked cod to the skilletgently tossing to coat evenly with the sauce for about 1 minute.
10. Stir in sliced green onionscooking for an additional 30 seconds just to wilt them.
11. Remove from heat and serve immediately.
Perfectly crispy on the outside and flaky insidethis dish packs a punch with its spicytangy sauce. Pair it with steamed rice to balance the heator try it over noodles for a fun twist—it’s sure to become a go-to for spice lovers.
Coconut Curry Cod Stew
Zesty and comfortingthis coconut curry cod stew is the perfect cozy meal for chilly evenings. You’ll love how the flaky fish soaks up the creamyaromatic sauce—it’s a one-pot wonder that comes together with minimal effort. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow oniondiced
– 3 cloves garlicminced
– 1 tbsp fresh gingergrated
– 2 tbsp red curry paste (adjust to taste)
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup vegetable broth
– 1 lb cod filletscut into 1-inch chunks
– 1 red bell peppersliced
– 1 tbsp fish sauce (optional for extra umami)
– 1 tbsp lime juice
– Fresh cilantro for garnish
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmeringabout 2 minutes.
2. Add 1 diced yellow onion and cookstirring occasionallyuntil softened and translucentabout 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated gingercooking for 1 minute until fragrant to avoid burning.
4. Add 2 tbsp red curry paste and cookstirring constantlyfor 1 minute to bloom the spices and deepen the flavor.
5. Pour in 1 can coconut milk and 1 cup vegetable brothstirring to combine.
6. Bring the mixture to a gentle simmer over medium heatthen reduce to low and let it cook for 10 minutes to meld the flavors.
7. Add 1 lb cod chunks and 1 sliced red bell peppersubmerging them in the sauce.
8. Cook uncovered for 8-10 minutesuntil the cod is opaque and flakes easily with a fork—be careful not to overcook it to keep it tender.
9. Stir in 1 tbsp fish sauce (if using) and 1 tbsp lime juice just before serving.
10. Garnish with fresh cilantro.
Perfectly creamy with a hint of spicethis stew has a velvety texture that pairs beautifully with the flaky cod. Serve it over steamed rice or with crusty bread to soak up every last drop of that rich coconut curry broth—it’s a meal that feels indulgent yet light.
Sweet and Sour Cod
Grab your skillet because this sweet and sour cod is about to become your new favorite weeknight dinner. It’s a perfect balance of tangy and sweetand it comes together faster than you can order takeout. You’ll love how the crispy fish soaks up that glossy sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs cod filletscut into 1-inch pieces (thawed if frozen)
– 1/2 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup vegetable oilor any neutral oil
– 1/2 cup white sugar
– 1/3 cup white vinegar
– 1/4 cup ketchup
– 2 tbsp soy sauce
– 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
– 1 bell pepperany colorcut into 1-inch pieces
– 1/2 onioncut into 1-inch pieces
– 2 cloves garlicminced
Instructions
1. Pat the cod pieces completely dry with paper towels. 2. In a medium bowlcombine 1/2 cup cornstarchsaltand pepper. 3. Dredge each cod piece in the cornstarch mixture until evenly coatedshaking off any excess. 4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmersabout 350°F. 5. Carefully add the coated cod in a single layerworking in batches if needed to avoid crowding. 6. Fry for 3-4 minutes per side until golden brown and crispy. 7. Transfer the cooked cod to a paper towel-lined plate. 8. In the same skilletdrain all but 1 tablespoon of oil. 9. Add the bell pepper and onion piecessautéing for 3-4 minutes until slightly softened. 10. Add the minced garlic and cook for 30 seconds until fragrant. 11. Pour in the white sugarwhite vinegarketchupand soy saucestirring to combine. 12. Bring the sauce to a simmer over medium heat. 13. Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring constantly. 14. Cook for 1-2 minutes until the sauce thickens to a glossysyrupy consistency. 15. Return the fried cod pieces to the skilletgently tossing to coat them evenly in the sauce. 16. Cook for 1 more minute to heat the cod through. 17. Remove the skillet from the heat. Let this dish shine with its crispy-on-the-outsidetender-on-the-inside fish coated in that stickyvibrant sauce. It’s fantastic over a bed of fluffy white riceand the leftovers (if you have any!) make a great lunch the next day.
Teriyaki Grilled Cod
Wondering what to make for a quickimpressive dinner? This teriyaki grilled cod is your answer. It’s sweetsavoryand ready in no timeperfect for a busy weeknight when you still want something special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cod fillets (about 6 oz each)patted dry
– 1/2 cup soy sauce (use low-sodium if preferred)
– 1/4 cup honey (or maple syrup for a different sweetness)
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger in a pinch)
– 2 cloves garlicminced
– 1 tbsp neutral oillike vegetable or canola oil
– 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
– 2 green onionsthinly sliced (for garnish)
– 1 tbsp sesame seeds (optionalfor extra crunch)
Instructions
1. In a small saucepan over medium heatcombine the soy saucehoneyrice vinegargingerand garlic.
2. Bring the mixture to a simmerstirring occasionallyand let it cook for 3 minutes to blend the flavors.
3. Tip: Taste the sauce now and adjust sweetness with a bit more honey if desiredbut avoid over-salting.
4. In a separate bowlwhisk the cornstarch and water until smooththen slowly stir it into the simmering sauce.
5. Cook the sauce for 1-2 more minutesuntil it thickens slightly and coats the back of a spoonthen remove it from the heat and set aside.
6. Preheat your grill or grill pan to medium-high heatabout 400°Fand lightly oil the grates to prevent sticking.
7. Brush both sides of the cod fillets with the neutral oil and season lightly with a pinch of salt if using unsalted soy sauce.
8. Tip: Pat the cod dry thoroughly before oiling to ensure it gets a nice sear without steaming.
9. Place the cod on the hot grill and cook for 4-5 minutes per sideuntil the fish is opaque and flakes easily with a fork.
10. Tip: Avoid moving the cod too much while grilling to develop those beautiful grill marks.
11. In the last minute of cookingbrush the top of each fillet generously with the teriyaki sauce.
12. Remove the cod from the grill and transfer to a serving plate.
13. Drizzle any remaining sauce over the fillets and garnish with sliced green onions and sesame seeds.
14. Serve immediately while hot.
Unbelievably tenderthe cod flakes apart with a subtle smokiness from the grillbalanced by that sticky-sweet teriyaki glaze. Pair it with steamed rice and veggies for a complete mealor get creative by serving it in tacos with a squeeze of lime for a fun twist.
Lemongrass Poached Cod
Ready for a lightflavorful fish dish that feels fancy but is surprisingly simple? Lemongrass poached cod is a restaurant-worthy meal you can make at home. It’s delicatearomaticand perfect for a healthy weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cod fillets (about 6 oz each)patted dry
– 2 stalks lemongrassbruised and cut into 2-inch pieces (or 2 tbsp prepared lemongrass paste)
– 4 cups water
– 1 tbsp fish sauce (or soy sauce for a vegetarian option)
– 1 tbsp lime juiceplus extra wedges for serving
– 1 tsp sugar
– 1 inch fresh gingerthinly sliced (or 1 tsp ground ginger)
– 2 green onionsthinly slicedwhites and greens separated
– 1 tbsp vegetable oil (or any neutral oil)
– Salt to taste (adjust as needed)
Instructions
1. In a large skillet or shallow potcombine waterlemongrassgingergreen onion whitesfish saucelime juiceand sugar.
2. Bring the mixture to a gentle simmer over medium-high heatthen reduce heat to low and let it infuse for 5 minutes to develop flavor.
3. Pat the cod fillets dry with paper towels to ensure even cooking and better browning later.
4. Gently place the cod fillets into the simmering brothensuring they are fully submerged or mostly covered.
5. Poach the cod for 8-10 minutesor until the flesh is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
6. Carefully remove the cod from the broth using a slotted spoon and transfer to a plate; cover loosely to keep warm.
7. Strain the broth through a fine-mesh sieve into a bowldiscarding the solidsand return it to the skillet.
8. Increase heat to medium-high and simmer the broth for 3-5 minutes until slightly reduced and intensified in flavor.
9. In a small panheat vegetable oil over medium heat and briefly sauté the green onion greens for 30 seconds until fragrantthen set aside.
10. Serve the cod in shallow bowlsladle the reduced broth around itand top with sautéed green onions and lime wedges.
Here’s why this dish shines: the poaching keeps the cod incredibly moist and flakywhile the lemongrass broth adds a brightcitrusy aroma without overpowering. Try it over steamed jasmine rice to soak up every drop of that flavorful liquidor pair it with a crisp salad for a lighter meal.
Black Pepper Cod with Garlic Sauce
Ughsometimes you just need a quickflavorful dinner that feels fancy without the fuss. This black pepper cod with garlic sauce is exactly that—it’s savorya little spicyand ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs cod filletspatted dry (thaw if frozen)
– 1 tsp kosher salt
– 2 tsp freshly ground black pepper
– 2 tbsp olive oilor any neutral oil
– 4 cloves garlicminced
– 1 tbsp soy sauce
– 1 tsp honey
– 1/2 cup chicken brothlow-sodium preferred
– 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
– 2 tbsp unsalted butter
– Fresh parsleychoppedfor garnish (optional)
Instructions
1. Season the cod fillets evenly on both sides with the kosher salt and freshly ground black pepper.
2. Heat the olive oil in a large non-stick skillet over medium-high heat until it shimmersabout 2 minutes.
3. Place the cod fillets in the skillet and cook for 4–5 minutes per sideuntil golden brown and the internal temperature reaches 145°F. Tip: Don’t move the fish for the first few minutes to get a good sear.
4. Transfer the cooked cod to a plate and cover loosely with foil to keep warm.
5. In the same skilletreduce the heat to medium and add the minced garlic. Sauté for 30–45 seconds until fragrant but not browned. Tip: Stir constantly to prevent burning.
6. Pour in the soy saucehoneyand chicken brothstirring to combine and scrape up any browned bits from the bottom of the skillet.
7. Bring the sauce to a simmer and let it cook for 2 minutes to slightly reduce.
8. Whisk in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a gravy-like consistency. Tip: Add the slurry slowly while stirring to avoid lumps.
9. Remove the skillet from the heat and stir in the unsalted butter until melted and smooth.
10. Return the cod fillets to the skilletspooning the garlic sauce over the top to coat.
11. Garnish with fresh parsley if desired and serve immediately.
Here’s the best part: the cod stays flaky and tender under that richpeppery sauce. Serve it over steamed rice or with roasted veggies to soak up every last drop—it’s a weeknight winner that’ll have everyone asking for seconds.
Japanese Panko-Crusted Cod
A crispyflaky fish dish that’s surprisingly easy to pull off at home. Japanese panko-crusted cod gives you that satisfying crunch with a tendermild interior—perfect for a quick weeknight dinner or a fancy-ish Friday night. You’ll love how the lightairy panko fries up golden and stays crisp even after baking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) cod filletspatted dry with paper towels
– 1 cup all-purpose flour
– 2 large eggslightly beaten
– 1 ½ cups panko breadcrumbs
– ½ teaspoon kosher saltplus more for seasoning
– ¼ teaspoon black pepperplus more for seasoning
– ½ cup vegetable oilor any neutral oil with a high smoke point
– 1 lemoncut into wedges for serving
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season both sides of the cod fillets generously with kosher salt and black pepper.
3. Place the all-purpose flour in a shallow dish.
4. Place the lightly beaten eggs in a second shallow dish.
5. In a third shallow dishcombine the panko breadcrumbs with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
6. Dredge one cod fillet in the flourshaking off any excess.
7. Dip the floured fillet into the eggsletting any extra drip off.
8. Press the fillet into the panko mixturecoating it evenly on all sides.
9. Repeat steps 6–8 with the remaining cod fillets.
10. Heat the vegetable oil in a large skillet over medium-high heat until it shimmersabout 350°F.
11. Carefully place two breaded fillets in the hot oil.
12. Fry for 2–3 minutes per sideor until the panko is golden brown and crisp.
13. Transfer the fried fillets to the prepared baking sheet.
14. Repeat steps 11–13 with the remaining two fillets.
15. Bake the cod in the preheated oven for 8–10 minutesor until the internal temperature reaches 145°F.
16. Remove the baking sheet from the oven and let the cod rest for 2 minutes.
17. Serve the cod immediately with lemon wedges on the side.
Here’s the payoff: that panko crust stays shatteringly crisp while the cod inside flakes apart with a fork. The mild flavor pairs beautifully with a squeeze of lemonor try it over a bed of rice with a drizzle of soy sauce for a simplesatisfying meal.
Thai Basil Cod with Chili
Kick off your weeknight dinner with a dish that’s packed with flavor but light on effort. This Thai basil cod with chili brings together tender fisharomatic herbsand a hint of heat for a meal that feels both comforting and exciting. You’ll love how quickly it comes togethermaking it perfect for busy evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs cod filletscut into 1-inch pieces (or any firm white fish)
– 2 tbsp vegetable oil (or any neutral oil)
– 4 cloves garlicminced
– 2 Thai chiliesthinly sliced (adjust to taste for spice level)
– 1 cup fresh Thai basil leaves (or regular basil in a pinch)
– 2 tbsp soy sauce
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp lime juice (freshly squeezed for best flavor)
– 1/2 cup chicken broth (or vegetable broth)
– 1/2 tsp cornstarch mixed with 1 tbsp water (for thickening)
Instructions
1. Pat the cod fillets dry with paper towels to ensure they sear nicely.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmeringabout 2 minutes.
3. Add the cod pieces to the skillet in a single layercooking for 2–3 minutes per side until golden brown and opaque.
4. Remove the cod from the skillet and set it aside on a platecovering loosely with foil to keep warm.
5. In the same skilletadd the minced garlic and sliced Thai chiliesstirring for 30–45 seconds until fragrant but not browned.
6. Pour in the chicken brothsoy saucefish saucebrown sugarand lime juicestirring to combine and bring to a simmer.
7. Let the sauce simmer for 2 minutes to allow the flavors to meldthen stir in the cornstarch-water mixture to thicken it slightly.
8. Return the cod to the skilletgently spooning the sauce over the fish to coat it evenly.
9. Turn off the heat and fold in the Thai basil leaves until just wiltedabout 30 seconds.
10. Serve immediately while hot. Soyou’ll get flaky cod that melts in your mouthbalanced by the savory-sweet sauce and a kick from the chilies. Try it over steamed jasmine rice or with a side of crunchy vegetables for a complete meal that’s sure to impress.
Sesame Steamed Cod
Zipping through your weeknight dinner rotation? This sesame steamed cod is about to become your new go-to—it’s lightflavorfuland ready in a flash. You’ll love how the sesame and ginger infuse the tender fish with just the right amount of savory-sweetness.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 (6-ounce) cod filletsskinless (thawed if frozen)
- 1 tbsp toasted sesame oil (or any neutral oil)
- 1 tbsp soy sauce (low-sodium works too)
- 1 tsp honey (adjust to taste)
- 1 tsp grated fresh ginger (about a 1-inch knob)
- 1 garlic cloveminced
- 1 tbsp sesame seeds (toasted if you have them)
- 2 green onionsthinly sliced (for garnish)
- Steaming wateras needed
Instructions
- Pat the cod fillets dry with paper towels to help the marinade stick better.
- In a small bowlwhisk together the toasted sesame oilsoy saucehoneygrated gingerand minced garlic until smooth.
- Place the cod fillets in a shallow dish and pour the marinade over themcoating both sides evenly. Let them sit for 5 minutes at room temperature.
- Fill a pot or wok with about 1 inch of water and bring it to a boil over high heat.
- Set a steaming basket or rack over the boiling watermaking sure it doesn’t touch the water.
- Carefully place the marinated cod fillets in the steamer in a single layerleaving space between them for even cooking.
- Cover the pot tightly with a lid and steam the cod for 8–10 minutesor until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- While the cod steamstoast the sesame seeds in a dry skillet over medium heat for 2–3 minutesshaking the pan oftenuntil golden and fragrant.
- Once the cod is doneuse a spatula to transfer the fillets to serving plates.
- Sprinkle the toasted sesame seeds and sliced green onions over the top of the cod.
Delicate and flakythe cod practically melts in your mouth with a subtle sweetness from the honey and a savory kick from the ginger and garlic. Serve it over a bed of steamed jasmine rice to soak up the extra sauceor pair it with crisp stir-fried veggies for a complete meal that feels fancy without the fuss.
Hoisin Glazed Cod with Bok Choy
Ever feel like you need a restaurant-worthy meal without the fuss? This hoisin glazed cod with bok choy is your answer. It’s sweetsavoryand ready in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cod fillets (about 6 oz each)patted dry
– 1/4 cup hoisin sauce
– 1 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 garlic cloveminced
– 1 tbsp vegetable oil (or any neutral oil)
– 2 heads baby bok choyhalved lengthwise
– 1 tbsp sesame oil
– 1 tsp sesame seedsfor garnish
– 2 green onionsthinly slicedfor garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowlwhisk together the hoisin saucesoy saucerice vinegargingerand garlic until smooth.
3. Place the cod fillets on the prepared baking sheet and brush them generously with half of the hoisin glaze.
4. Bake the cod for 12–15 minutesor until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
5. While the cod bakesheat the vegetable oil in a large skillet over medium-high heat.
6. Add the bok choy halvescut-side downand cook for 3–4 minutes until lightly charred.
7. Flip the bok choy and cook for another 2–3 minutes until tender-crisp.
8. Drizzle the sesame oil over the bok choy and toss to coat.
9. Remove the cod from the oven and brush with the remaining hoisin glaze.
10. Sprinkle the sesame seeds and green onions over the cod and bok choy before serving.
Keep in mind that the glaze caramelizes beautifully in the ovengiving the cod a sticky-sweet crust. The bok choy stays crisp-tenderbalancing the rich flavors. Try it over steamed jasmine rice or with a squeeze of lime for a bright finish.
Conclusion
From quick weeknight dinners to impressive weekend feaststhese 32 delightful cod recipes bring vibrant Asian flavors right to your kitchen. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!
