There’s a special kind of satisfaction that comes from creating a truly wonderful meal on a Tuesday night. We’re not talking about something that takes hours, but a dish that feels a little bit special, tastes phenomenal, and leaves you feeling nourished and happy. This Ginger Soy Cod is precisely that meal. It transforms a simple fillet of fish into something utterly mesmerising, with a sticky, savoury-sweet glaze that coats every flake. The aroma alone—that blend of sharp ginger, salty soy, and toasted sesame—is enough to make anyone’s stomach rumble in anticipation. After testing this recipe five times, I finally got the balance of the sauce and the cooking method just right.

This isn’t just another fish recipe; it’s a testament to how a few well-chosen ingredients can create something far greater than the sum of their parts. The cod becomes beautifully tender and flaky, practically melting in your mouth, while the glaze provides a punch of authentic Asian-inspired flavour. It’s the kind of healthy fish dish that doesn’t feel like a compromise. It’s ideal for those evenings when you want a delicious seafood dinner but don’t want to spend ages in the kitchen. We make this at least once a fortnight in our house, and it never fails to impress.

Recipe Overview

This ginger soy cod recipe involves pan-searing beautiful cod fillets until golden, then finishing them in a simple but deeply flavourful glaze. The sauce, a blend of soy, honey, fresh ginger, and garlic, reduces to a sticky, syrupy consistency that clings to the fish. I found that letting the sauce bubble on its own for a minute before adding the fish back is the key to getting that perfect glaze. It’s a straightforward meal that delivers a sophisticated taste profile.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2 people
• Difficulty: Easy

Why You’ll Love This Ginger Soy Cod

• Genuine Flavour: The sauce strikes a beautiful balance. You get the salty depth from the soy sauce, a gentle sweetness from the honey, a warm, zesty kick from the freshly grated ginger, and a mellow hum of garlic. A dash of sesame oil at the end adds a lovely nutty aroma.
• Ready in Under 30 Minutes: From start to finish, this entire dish comes together in about 25 minutes, making it a fantastic option for a weeknight seafood dinner when time is short.
• Flexible Recipe: This recipe is wonderfully adaptable. You can swap the cod for salmon or haddock. No honey? A splash of maple syrup works well too. You can also adjust the amount of ginger or add some chilli for heat.
• Great for a Midweek Treat: It works beautifully for a quick, healthy meal during the week, but it’s also elegant enough to serve to guests for a casual weekend lunch. It feels special without any of the stress.
• Family Tested: This recipe always gets compliments. My husband, who’s usually picky about fish, asked for seconds the first time I made it! It’s now one of his most requested meals.

Ginger Soy Cod

⏱️ 10 min prep  •  🍳 15 min cook  •  👥 2 servings

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Ingredients You’ll Need

The magic of this dish lies in using fresh, good-quality ingredients. For the soy sauce, I always reach for Kikkoman’s All-Purpose Soy Sauce as it has a brilliant, well-rounded flavour that isn’t overly salty. Fresh ginger is also non-negotiable here; the pre-minced stuff in a jar just doesn’t have the same vibrant kick.

• 2 cod fillets, about 170g each, skinless and boneless
• 1 tbsp olive oil or other neutral oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Ginger Soy Sauce:
• 60ml low-sodium soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp freshly grated ginger (about a 2cm piece)
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• For Garnish:
• 1 spring onion, finely sliced
• 1 tsp sesame seeds, toasted

Ashley’s Tip: Make sure your cod fillets are properly dry before they hit the pan. I pat them thoroughly with a paper towel on all sides. This step is crucial for getting a lovely golden-brown sear instead of just steaming the fish.

How to Make Ginger Soy Cod

The process for this cod recipe is quite methodical. We’ll start by searing the fish, setting it aside, and then making that gorgeous glaze in the same pan to pick up all the flavourful bits left behind. It all comes together very quickly, so have your ingredients ready to go.

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set this aside for now.
2. Season the Cod: Gently pat the cod fillets completely dry with a paper towel. Season both sides with salt and black pepper.
3. Sear the Fish: Heat the olive oil in a large non-stick frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the cod fillets in the pan. Cook for 3-4 minutes on the first side, undisturbed, until a beautiful golden crust forms.
4. Flip and Cook: Gently flip the fillets over. I find a thin fish slice works best for this to avoid breaking the delicate fish. Cook for another 2-3 minutes on the second side. The cod should be nearly cooked through. Carefully remove the cod from the pan and set it on a plate.
5. Make the Glaze: Reduce the heat to medium-low. Pour the prepared ginger soy sauce mixture into the same pan. Let it bubble gently, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the sauce to simmer and reduce for 1-2 minutes, until it starts to thicken slightly.
6. Glaze the Cod: Return the seared cod fillets to the pan. Spoon the simmering glaze over the fish continuously for about 1-2 minutes, until the cod is cooked through and coated in the glossy sauce. You’ll know it’s done when the fish flakes easily with a fork.
7. Finishing Touches: Take the pan off the heat and stir in the toasted sesame oil. This adds a final layer of nutty aroma that really completes the dish.
8. Serve Immediately: Transfer the Ginger Soy Cod to plates, spooning any extra glaze from the pan over the top. Garnish with sliced spring onions and a sprinkle of toasted sesame seeds.

Tips From My Kitchen

• Temperature Control: Don’t have the pan too hot when you add the sauce. A medium-low heat is plenty to let it simmer and thicken without burning the garlic or making the honey taste bitter.
• The Secret Step: I learned that giving the sauce 60-90 seconds to reduce on its own before returning the fish to the pan is a game-changer. It allows the glaze to achieve that perfect syrupy consistency that clings beautifully to the fillets.
• Make-Ahead: The ginger soy sauce can be mixed together and stored in an airtight jar in the fridge for up to 3 days. This makes the final cooking process even faster on a busy evening.
• Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over a low heat or in the microwave until just warmed through to avoid drying out the fish.

Equipment You’ll Need

You don’t need any fancy gadgets for this straightforward recipe. These are the basics I use every time.

• Large non-stick frying pan or skillet
• Sharp knife and cutting board
• Small mixing bowl and whisk
• Fish slice or spatula

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. This sauce is a brilliant base for a few different takes.

• Spicy Ginger Soy Cod: Add 1/2 teaspoon of red chilli flakes or a finely sliced red chilli to the sauce mixture for a welcome bit of heat.
• Vegan Option: This glaze works wonderfully with firm tofu. Press the tofu well, cut it into slabs, and pan-fry until golden before adding the glaze. Use maple syrup instead of honey. It’s also delicious with aubergine or shiitake mushrooms.
• Different Protein: While this asian cod recipe is a favourite, the glaze is fantastic with salmon fillets, prawns, or even chicken breast. Just adjust the cooking times accordingly. If you enjoy fish recipes, you might also like my easy salmon cakes.

What to Serve With Ginger Soy Cod

This dish pairs beautifully with simple sides that let the flavour of the fish and glaze shine. A bed of fluffy steamed rice is the perfect vessel for soaking up any extra sauce.

• Steamed Jasmine Rice: Its fragrant aroma and sticky texture are a classic and ideal pairing for this healthy fish meal.
• Tenderstem Broccoli or Pak Choi: Lightly steam or stir-fry some greens with a touch of garlic for a fresh, crunchy contrast.
• Wine Pairing: A dry Riesling or a crisp Sauvignon Blanc cuts through the richness of the glaze beautifully.

Frequently Asked Questions

Ginger Soy Cod

A quick and flavorful main course featuring tender, pan-seared cod fillets coated in a glossy, aromatic ginger soy glaze. Perfect for a healthy and delicious weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: Asian

Calories: 325

Ingredients Method Notes

Ingredients

  

• 2 cod fillets about 170g each, skinless and boneless
• 1 tbsp olive oil or other neutral oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Ginger Soy Sauce

• 60 ml low-sodium soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp freshly grated ginger about a 2cm piece
• 2 cloves garlic minced
• 1 tsp toasted sesame oil

For Garnish

• 1 spring onion finely sliced
• 1 tsp sesame seeds toasted

Method

 

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set this aside for now.
2. Season the Cod: Gently pat the cod fillets completely dry with a paper towel. Season both sides with salt and black pepper.
3. Sear the Fish: Heat the olive oil in a large non-stick frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the cod fillets in the pan. Cook for 3-4 minutes on the first side, undisturbed, until a beautiful golden crust forms.
4. Flip and Cook: Gently flip the fillets over. I find a thin fish slice works best for this to avoid breaking the delicate fish. Cook for another 2-3 minutes on the second side. The cod should be nearly cooked through. Carefully remove the cod from the pan and set it on a plate.
5. Make the Glaze: Reduce the heat to medium-low. Pour the prepared ginger soy sauce mixture into the same pan. Let it bubble gently, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the sauce to simmer and reduce for 1-2 minutes, until it starts to thicken slightly.
6. Glaze the Cod: Return the seared cod fillets to the pan. Spoon the simmering glaze over the fish continuously for about 1-2 minutes, until the cod is cooked through and coated in the glossy sauce. You'll know it's done when the fish flakes easily with a fork.
7. Finishing Touches: Take the pan off the heat and stir in the toasted sesame oil. This adds a final layer of nutty aroma that really completes the dish.
8. Serve Immediately: Transfer the Ginger Soy Cod to plates, spooning any extra glaze from the pan over the top. Garnish with sliced spring onions and a sprinkle of toasted sesame seeds.

Notes

Delicious served over steamed rice or quinoa with a side of steamed vegetables like broccoli or bok choy.

I really hope you give this Ginger Soy Cod a try. It’s one of those recipes that proves a delicious, elegant meal doesn’t need to be complicated. It has become a true staple in our home, and I love sharing it. If you make it, please let me know what you think in the comments below. I’d love to hear how it turned out for you! From my kitchen to yours, happy cooking. – Ashley Rivera