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Soy and Ginger Glazed Cod With Asian Slaw
Soy and Ginger Glazed Cod with Asian Slaw
A light and flavoursome dish with a Chinese twist.
Ingredients
Soy & Ginger Glazed Cod Loins
- 300 g frozen at sea Atlantic cod loins
- 1 tsp Chinese 5spice
- 2 tbsp sesame oil
- 40 g garlic minced
- 10 g ginger minced
- 130 g soy sauce
- 110 g honey
- 70 g dark brown sugar
- 40 g oyster sauce
- 2 tbsp apple cider vinegar
- 1 pinch black sesame seeds
Asian Slaw
- 1 bulb fennel very finely sliced
- 1 small red onion very finely sliced
- 1 lemon juiced
- 1 medium red chilli sliced thinly
- 1 pinch salt and pepper
- 1 small handful coriander leaves
- 1 tbsp mayonnaise
Instructions
The Cod
- Defrost the cod overnight before cooking, Rub the Chinese 5 spice over the Cod and leave it in the fridge for up to 1 hour prior to cooking.
Asian Slaw
- Mix together all the ingredients except for the coriander leaves and mayo, leave to sit in a bowl until the glaze is made.
For the Glaze
- In a small saucepan over medium heat, add the sesame oil, garlic, and ginger and cook for about 30 seconds or until it becomes slightly brown.
- Add the rest of the ingredients and stir until it’s combined.
- Continue to cook for about 8-10 minutes or until the sauce has reduced by about half.
- It will be a bit watery, not thick and syrupy, and not really coating the back of a spoon, but it will thicken as it cools down. You don’t want to keep it over the stove until it reaches final consistency because it will be too thick afterwards. Leave to cool.
The Cod
- To cook the cod, preheat the oven to180'c. Lay the cod on parchment paper, and place it on a preheated baking tray and bake for 10-12 minutes.
- After 10-12 minutes pour over a little bit of the glaze and return to the oven for another 4-5 minutes.
The Glaze
- Meanwhile, carefully warm up the rest of the glaze, being careful not to burn it to the bottom of the pan.
To Serve
- Place a nice amount of Asian slaw onto each serving plate, place the cod next to it and drizzle over the remaining glaze. Sprinkle over a pinch of black sesame seeds to finish.
Tried this recipe?Let us know how it was!
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