1Pat the cod fillets very dry with paper towels. Season both sides lightly with salt and black pepper. Dry fish sears better and stays flaky.
2Pat the cod fillets very dry with paper towels. Season both sides lightly with salt and black pepper. Dry fish sears better and stays flaky.
3Pat the cod fillets very dry with paper towels. Season both sides lightly with salt and black pepper. Dry fish sears better and stays flaky.
4In a small bowl, whisk together the soy sauce, honey, rice vinegar (or lime juice), ginger, garlic, and cornstarch if using. Set aside so the flavors blend.
5In a small bowl, whisk together the soy sauce, honey, rice vinegar (or lime juice), ginger, garlic, and cornstarch if using. Set aside so the flavors blend.
6In a small bowl, whisk together the soy sauce, honey, rice vinegar (or lime juice), ginger, garlic, and cornstarch if using. Set aside so the flavors blend.
7Heat the oil in a large skillet over medium heat.
8Heat the oil in a large skillet over medium heat.
9Heat the oil in a large skillet over medium heat.
10Add the cod fillets and cook for 3 to 4 minutes without moving them, until lightly golden.
11Add the cod fillets and cook for 3 to 4 minutes without moving them, until lightly golden.
12Add the cod fillets and cook for 3 to 4 minutes without moving them, until lightly golden.
13Turn carefully and cook another 2 to 3 minutes, just until the fish flakes easily.
14Turn carefully and cook another 2 to 3 minutes, just until the fish flakes easily.
15Turn carefully and cook another 2 to 3 minutes, just until the fish flakes easily.
16Lower the heat.
17Lower the heat.
18Lower the heat.
19Pour the sauce into the pan and spoon it over the cod as it simmers for 1 to 2 minutes. The sauce should coat the fish softly, not boil hard.
20Pour the sauce into the pan and spoon it over the cod as it simmers for 1 to 2 minutes. The sauce should coat the fish softly, not boil hard.
21Pour the sauce into the pan and spoon it over the cod as it simmers for 1 to 2 minutes. The sauce should coat the fish softly, not boil hard.
22Transfer the cod to plates over hot rice.
23Transfer the cod to plates over hot rice.
24Transfer the cod to plates over hot rice.
25Spoon extra sauce on top and finish with green onions and sesame seeds if you like.
26Spoon extra sauce on top and finish with green onions and sesame seeds if you like.
27Spoon extra sauce on top and finish with green onions and sesame seeds if you like.
Ingredients
4 each cod fillets
4 each cod fillets
4 each cod fillets
to taste Salt
to taste Salt
to taste Salt
to taste black pepper
to taste black pepper
to taste black pepper
2 tbsp olive oil or sesame oil
2 tbsp olive oil or sesame oil
2 tbsp olive oil or sesame oil
3 tbsp low-sodium soy sauce
3 tbsp low-sodium soy sauce
3 tbsp low-sodium soy sauce
1 tbsp honey
1 tbsp honey
1 tbsp honey
1 tbsp rice vinegar or fresh lime juice
1 tbsp rice vinegar or fresh lime juice
1 tbsp rice vinegar or fresh lime juice
1 tbsp freshly grated ginger
1 tbsp freshly grated ginger
1 tbsp freshly grated ginger
2 garlic cloves, minced
2 garlic cloves, minced
2 garlic cloves, minced
1 tsp cornstarch
1 tsp cornstarch
1 tsp cornstarch
2 green onions, sliced
2 green onions, sliced
2 green onions, sliced
1 tsp toasted sesame seeds
1 tsp toasted sesame seeds
1 tsp toasted sesame seeds
for serving Cooked white or jasmine rice
for serving Cooked white or jasmine rice
for serving Cooked white or jasmine rice
Equipment
paper towelssmall bowllarge skilletplates
Tips
Pat the cod fillets very dry with paper towels for better searing and flaky fish.
The sauce should coat the fish softly, not boil hard.