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.

Season the Cod: Gently pat the cod fillets completely dry with a paper towel. Season both sides with salt and black pepper.

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.

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.

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.

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.

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.

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.