
This ginger soy cod has transformed my weeknight dinner routine with its perfect balance of sweet, savory, and aromatic flavors. The flaky white fish absorbs the Asian-inspired marinade beautifully while remaining delicate and tender.
I first created this recipe when trying to incorporate more seafood into our family meals. What started as an experiment has become our most requested fish dish even my seafood-hesitant children eagerly devour.
Ingredients
- 4 cod fillets 5 to 6 ounces each: choose fillets of even thickness for consistent cooking
- ¼ cup low sodium soy sauce: provides savory depth without overwhelming saltiness
- 1 tablespoon sesame oil: adds nutty aroma and authentic Asian flavor
- 2 tablespoons honey or maple syrup: balances the saltiness with gentle sweetness
- 1 tablespoon rice vinegar: brightens the marinade with subtle acidity
- 1½ teaspoons fresh grated ginger: delivers zippy warmth and aromatic quality
- 2 cloves garlic minced: provides essential savory base notes
- 1 teaspoon cornstarch mixed with 1 tablespoon water: creates a glossy restaurant quality finish
- Green onions and sesame seeds: add fresh crunch and visual appeal
- Red pepper flakes or sriracha: optional for those who enjoy a spicy kick
How To Make Easy Ginger Soy Cod
- Prepare the marinade:
- Whisk soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic in a bowl until fully combined. The mixture should smell wonderfully aromatic as the ingredients meld together. Take a moment to taste and adjust sweetness or saltiness to your preference.
- Marinate the fish:
- Place cod fillets in a shallow dish or container and pour the marinade over them. Ensure each piece is well coated on all sides. Allow to rest for 15 to 30 minutes at room temperature. This brief marinating time is perfect for cod as its delicate texture would begin breaking down with longer exposure.
- Choose your cooking method:
- For baking preheat your oven to 400°F and line a baking dish with parchment paper. Transfer the marinated cod to the prepared dish and pour a few spoonfuls of marinade over each piece. Bake for 12 to 15 minutes until the fish flakes easily with a fork but remains moist. For pan searing heat a tablespoon of neutral oil in a skillet over medium heat. Cook cod for 3 to 4 minutes per side until golden and cooked through.
- Create the glaze:
- While the fish cooks pour the remaining marinade into a small saucepan and bring to a gentle simmer. If using cornstarch slurry add it now and whisk continuously as the sauce thickens about 1 to 2 minutes. The finished glaze should coat the back of a spoon with a silky texture.
- Finish and serve:
- Plate the cooked cod and drizzle with the thickened glaze. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately while hot with your choice of sides.
My absolute favorite element of this dish is the fresh ginger. I keep a root wrapped in the freezer and grate it directly into recipes like this one where its bright zingy flavor creates magic with the soy and honey. The aroma always transports me to my favorite Japanese restaurant.
Perfect Pairings
This cod shines when served over fluffy jasmine rice which absorbs the delicious sauce. For a complete meal add steamed broccoli or bok choy alongside. The vibrant green vegetables provide textural contrast and nutritional balance to the tender fish. During summer I love serving this with a cucumber salad dressed simply with rice vinegar and a touch of sugar for a refreshing counterpoint to the savory fish.
Storage and Leftovers
While this cod is best enjoyed fresh it can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a covered skillet with a splash of water to prevent drying out. The leftover fish makes excellent fish tacos topped with slaw or can be flaked into fried rice for a completely new meal. For meal prep purposes I recommend making extra marinade and storing it separately to refresh the fish when reheating.

Make Ahead Tips
For busy weeknights prepare the marinade up to three days in advance and store in the refrigerator. This significantly cuts down on preparation time when youre ready to cook. You can also portion and freeze cod fillets in the marinade for up to one month making this an excellent freezer meal option. Simply thaw overnight in the refrigerator before cooking according to the instructions.

Recipe FAQs
- → Can I use other types of fish instead of cod?
Yes, this marinade works wonderfully with other white fish varieties. Halibut, tilapia, and snapper are excellent substitutes that will maintain the dish's delicate texture and flavor profile.
- → How long should I marinate the cod?
Cod is a delicate fish that only requires 15-30 minutes of marinating time. Marinating too long can break down the fish's texture, so it's best to keep within this timeframe for optimal results.
- → Is this dish gluten-free?
The standard version contains soy sauce, which typically has wheat. For a gluten-free version, simply substitute with tamari or coconut aminos, which provide similar flavor without the gluten.
- → How can I make the sauce thicker?
After removing the fish from the marinade, simmer the remaining liquid in a small saucepan. Add a mixture of 1 teaspoon cornstarch dissolved in 1 tablespoon water, then simmer for 1-2 minutes until it reaches your desired thickness.
- → What side dishes pair well with ginger soy cod?
This Asian-inspired fish pairs beautifully with steamed jasmine rice, roasted sweet potatoes, or steamed vegetables like bok choy or broccoli. For a complete meal, consider a simple cucumber salad with rice vinegar dressing.
- → How can I add more heat to this dish?
To increase the spice level, add red pepper flakes or a teaspoon of sriracha to the marinade. You can also serve with additional hot sauce on the side for those who prefer more heat.