Asian Sesame Cod Recipes

Steps:

• Place fillets in a greased 8-in. square baking dish. In a small bowl, combine the wine, onions, brown sugar, ginger, vinegar, soy sauce, oil, garlic and lemon-pepper. Spoon over fillets; sprinkle with sesame seeds. , Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
• Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
• Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.

Steps:

• In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
• Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
• Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Steps:

• To make the dressing, boil the soy sauce, vinegar and 5 spice powder together.
• Remove from the heat, mix in the sesame oil and season with salt and pepper.
• Set aside.
• Mix the spring onions with the chilli.
• Lightly coat the fish fillets with seasoned flour.
• Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked.
• Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more.
• Serve the fish with the dressing spooned over.

Steps:

• Make vinaigrette:
• Purée all vinaigrette ingredients in a blender until smooth.
• Sauté cabbage:
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
• Cook fish:
• Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
• Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

Steps:

• In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil. Whisk ingredients together.
• Season Cod with salt and pepper.
• Place sesame seeds on a plate. Pat down top and bottom side of each cod in sesame seeds.
• In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add cod placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute.
• Spoon vinaigrette on serving plate and place cod on top.

Steps:

• Place the cod fillets in a greased 8-inch square baking dish. In a small bowl, combine the wine, green onions, brown sugar, ginger, rice vinegar, soy sauce, oil, garlic and lemon-pepper. Spoon over the fish fillets; sprinkle with sesame seeds.
• Bake, uncovered, at 400 degrees for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Combine miso, mirin, sake, soy sauce and maple syrup in a pot over low heat.
• Stir together until contents are well combined, about 5 minutes. Cool.
• Spread mixture over cod, cover and refrigerate for 24 to 48 hours.
• Preheat oven to 450F (230C).
• Remove fish from marinade and scrape off as much as possible.
• Place fish on baking sheet and bake for 5 minutes.
• Turn on broiler and broil for 2 to 3 minutes to get a nice glaze on top.
• Serve with either rice or salad.
• Note: mirin is a low alcohol, sweet Japanese cooking wine made from rice.

Steps:

• Place cod in a gallon-sized freezer bag. Add orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic; mix to combine. Squeeze excess air out of the bag and seal. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket and cook on the preheated grill until internal temperature of fish reaches 135 degrees F (57 degrees C), 7 to 9 minutes.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
• Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
• Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

Steps:

• .whisk all the ingredients together. add meat and marinate in the fridge for at least 2 hours.

Steps:

• Heat oven to 450ºF.
• Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.
• Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, heat oil in large nonstick skillet on medium heat. Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in reserved dressing.
• Spoon cooked vegetables onto serving plate; top with fish and onions.

Steps:

• Line the base and sides of a steamer with a large sheet of baking paper. Add the corn and mushrooms in an even layer, then sit the cod on top. Mix the soy, rice wine and honey with the garlic, chilli and ginger, then spoon half over the fish. Lay the pak choy over the cod and drizzle with the remaining soy mixture.
• Add water to the base of the steamer, cover tightly and steam for 10-15 mins or until the cod flakes easily. Serve the cod and veg with its juices and rice.