Sweet Chili Cod With Garlic And Ginger Recipes

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GINGER-GLAZED COD



Ginger-Glazed Cod image

This healthy ginger-glazed cod is a simple and satisfying dish that you can serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

Nonstick vegetable cooking spray
4 center-cut skinless cod fillets (about 6 ounces each)
Coarse salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon finely grated fresh ginger
1/2 teaspoon Asian chile sauce, such as a sambal or Sriracha
Fresh mint leaves, thinly sliced, for garnish (optional)
Scallions, thinly sliced, for garnish (optional)

Steps:

  • Preheat oven to 425 degrees. Spray an 8-inch square baking dish with cooking spray. Season both sides of the fish lightly with salt and pepper and place in the dish. Set aside.
  • Mix together the lime juice, honey, vinegar, soy sauce, ginger, and chile sauce in a small saucepan; bring to a boil. Reduce heat to a simmer, and cook until thick and syrupy, about 3 minutes. Spoon about 1 teaspoon of the glaze evenly over each cod fillet. Reserve any leftover glaze for serving.
  • Bake in the oven until fish is opaque and just cooked through, about 12 minutes. Garnish cod with mint and scallions, if desired.

STEAMED COD WITH GINGER AND SCALLIONS



Steamed Cod with Ginger and Scallions image

This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 6

4 skinless cod fillets, (6 to 8 ounces each)
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons finely grated, peeled fresh ginger
Coarse salt and ground pepper
6 scallions, green parts cut into 3-inch lengths

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.

Nutrition Facts : Calories 183 g, Fat 1 g, Protein 37 g

SWEET CHILLI & GINGER SAUCE



Sweet chilli & ginger sauce image

Great marinade for steaks or roasted veggies

Provided by Zuzana Hodakova

Time 20m

Yield Makes 1/3 cup

Number Of Ingredients 0

Steps:

  • Add a splash of oil to a saucepan. Throw in the red peppers and roast for a few minutes.
  • Add the rest of ingredients to the saucepan. Cook on low heat for 10minutes until the ingredients soften.
  • Place everything in a food processor and blend until smooth. If needed, season with salt

GARLIC-GINGER-MISO BLACK COD



Garlic-Ginger-Miso Black Cod image

Garlic, ginger, miso, and coconut aminos are used as a marinade and sauce for baked black cod.

Provided by Nicole Leonard

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

1 (2 inch) piece ginger, sliced, divided
6 cloves garlic, divided, or more to taste
2 tablespoons coconut aminos (soy-free seasoning sauce)
2 tablespoons rice wine vinegar, or more to taste
2 tablespoons avocado oil, or more to taste
1 tablespoon miso
½ teaspoon sesame oil
1 tablespoon ghee (clarified butter)
1 pound black cod

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine 1/2 the ginger, 1/2 the garlic, coconut aminos, vinegar, avocado oil, miso, and sesame oil in a blender and process until sauce is smooth.
  • Place cod in a baking dish and pour sauce on top. Allow to marinate 15 to 30 minutes.
  • Smash remaining garlic and place on top of fish in the baking dish. Add the remaining sliced ginger and dab ghee on top.
  • Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Turn on broiler and broil to desired caramelization and doneness, 3 to 5 minutes more.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 5 g, Cholesterol 49.8 mg, Fat 11.8 g, Fiber 0.4 g, Protein 21.2 g, SaturatedFat 3 g, Sodium 378.4 mg, Sugar 0.4 g

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE



Glazed Cod With Bok Choy, Ginger and Oyster Sauce image

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

Provided by Kay Chun

Categories     dinner, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola oil
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
1 pound baby bok choy, halved lengthwise
Kosher salt and black pepper
1/4 cup oyster sauce
1 tablespoon low-sodium soy sauce
1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon lime juice
Cooked rice, soba or egg noodles, for serving

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
  • Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
  • Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

SWEET CHILI COD WITH GARLIC AND GINGER



Sweet Chili Cod with Garlic and Ginger image

Number Of Ingredients 5

8 pieces Wild Cod (6 ounce fillets)
6 tablespoons Soy Sauce (Low Sodium)
2 tablespoons Preminced Garlic and Ginger
3/4 cup Thai Sweet Chili Sauce
1/4 bunch Cilantro (optional for Garnish)

Steps:

  • Preheat Oven to 450
  • Mix the Garlic Ginger, Soy and Thai Sweet Chili Sauce in a shallow pan or dish large enough to hold the 8 fillets to marinate.
  • Reserve 1/2 cup of marinade for later. Use the balance to cover fillets thoroughly. Put in the fridge for at least 30 minutes but no more than 1 1/2 hr.
  • Spray a baking sheet with Olive oil spray and place fillets on the baking sheet. Reglaze any areas needing more marinade, however, do not be generous as to not have the excess burn while in the oven.
  • Place in Oven (middle rack).
  • Bake for 8-10 minutes. If the outside starts to brown, and the middle is opaque, they are ready!
  • Use the remaining marinade to cover the tops. Add a bit of Cilantro for garnish.

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