TERIYAKI GLAZED COD WITH TOASTED SESAME SEEDS

TERIYAKI GLAZED COD WITH TOASTED SESAME SEEDS

Teriyaki Glazed Cod With Toasted Sesame Seeds is a simple yet flavour-packed dish that highlights the delicate, flaky texture of cod with a rich and savoury-sweet teriyaki glaze. The sesame oil enhances the fish’s natural flavour, while the grated ginger adds a subtle warmth. Lightly toasted sesame seeds provide a nutty crunch that complements the silky sauce. This dish is a fantastic option for a healthy meal because cod is high in protein, low in fat and packed with essential nutrients. This code is made with its quick preparation and minimal ingredients, which make it an easy weeknight dinner or an elegant dish for special occasions. This dish is served over a bed of steamed rice, alongside stir-fried vegetables or with a simple cucumber salad for a well-balanced meal. Whether grilled, pan-seared or baked, this Teriyaki Glazed Cod With Toasted Sesame Seeds is sure to impress with its umami-rich and restaurant-quality taste.

RECIPE CATEGORY

Entrée, Lunch, Dinner

SERVING SIZE

1

CUISINE

Asian, Japanese

PREPARATION/TECHNIQUES

Pan-Fry, 5 Ingredients or Less, Prepared in Advance

OCCASION/HOLIDAY

Party, Family Reunion, Valentine’s Day, Summer, Spring, Thanksgiving, Christmas, New Year’s Eve, Weekend Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Protein, Low Cholesterol, Low Sodium, Quick & Easy, Kid Friendly, Wheat/Gluten-Free

DISH TYPE

Seafood Main

INGREDIENTS

The ingredients required for the preparation of Teriyaki Glazed Cod With Toasted Sesame Seeds are listed below:

• 100 grams | 3.53 ounces | cod fillet
• 15 milliliters | 0.51 fluid ounces | 1 tablespoon teriyaki sauce
• 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon sesame oil
• 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon grated ginger
• 3 grams | 0.11 ounces | 1 teaspoon sesame seeds

FULL NUTRITIONAL INFORMATION

• Calories: 162 kilocalories
• Protein: 23.3 grams
• Carbohydrate: 4.6 grams
• Total sugars: 2.6 grams
• Fibre: 0.4 grams
• Fat: 4.7 grams
• Saturated fat: 0.61 grams
• Sodium: 772 milligrams
• Potassium: 343 milligrams
• Calcium: 45 milligrams
• Iron: 0.7 milligrams

PREPARATION

• Prepare The Cod: Pat the cod fillet dry with a paper towel to remove excess moisture. This helps the glaze stick better and ensures a nice sear.
• Heat The Pan: In a non-stick pan over medium flame, add the sesame oil and let it warm up for about 30 seconds.
• Sear The Cod: Place the cod fillet in the pan and cook for about 3 to 4 minutes on one side until golden brown. Flip carefully and cook for another 3 minutes.
• Add The Teriyaki Sauce: Pour the teriyaki sauce and grated ginger over the fish, tilting the pan slightly to allow the sauce to coat the fillet evenly. Let it simmer for another minute, spooning the sauce over the cod as it thickens.
• Garnish And Serve: Sprinkle with sesame seeds before removing from the pan. Serve immediately with steamed rice or vegetables.

PREPARATION TIME

5 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for Teriyaki Glazed Cod With Toasted Sesame Seeds:

• Use Fresh Cod: Fresh cod provides the best texture, but high-quality frozen fillets can also work well if appropriately thawed.
• Don’t Overcook: Cod is best when tender and flaky. Overcooking can make it dry, so remove it from the heat as soon as it easily flakes with a fork.
• Make It Crispy: If you prefer a crispier texture, dust the cod lightly with cornstarch before cooking.
• Baste With Sauce: Spoon the teriyaki sauce over the fish while it cooks to enhance its depth of flavour.

VARIATIONS

• Miso Glazed Cod: Replace teriyaki sauce with a miso-based glaze for a more traditional Japanese flavour.
• Honey Garlic Twist: Add a teaspoon of honey and minced garlic to the sauce for a richer, sweeter profile.
• Soy-Free Version: Use coconut aminos instead of teriyaki sauce for a soy-free option.
• Lemon Herb Cod: Swap teriyaki for a lemon butter sauce with fresh thyme for a Mediterranean take.
• Sesame Crusted Cod: Press sesame seeds onto the cod before cooking for extra crunch.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat.
• Freezing: Freeze cooked cod in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead: Marinate the cod in teriyaki sauce for up to 24 hours before cooking for an even more intense flavour.