Venture beyond your usual dinner routine with these fiery Asian fusion cod recipes! Whether you’re craving quick weeknight meals or impressive dishes for guests, this collection brings bold flavors to your kitchen. From spicy Korean stews to zesty Thai curries, discover how versatile cod can be when paired with vibrant Asian spices. Get ready to turn up the heat and transform your seafood game—these recipes will become instant favorites!
Thai Coconut Curry Cod
Perfect for busy weeknights, this Thai Coconut Curry Cod transforms simple ingredients into an impressive meal with minimal effort. Preparing this dish requires just a few key components that build layers of flavor from the aromatic base to the creamy coconut finish.
Ingredients
- For the aromatics:
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- For the sauce:
- 1 tbsp red curry paste
- 1 (13.5 oz) can coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- For the fish:
- 4 (6 oz) cod fillets
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, chopped
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium heat for 1 minute.
- Add 2 cloves minced garlic and 1 tbsp grated ginger to the skillet.
- Sauté the aromatics for 1 minute until fragrant but not browned. Tip: Keep the heat medium to prevent burning the delicate garlic.
- Add 1 tbsp red curry paste to the skillet.
- Cook the curry paste for 30 seconds while stirring constantly to release its oils.
- Pour in 1 can coconut milk and whisk to combine with the curry paste.
- Add 1 tbsp fish sauce and 1 tsp brown sugar to the sauce.
- Bring the sauce to a gentle simmer over medium heat.
- Reduce the heat to medium-low and maintain a gentle simmer for 3 minutes.
- Season 4 cod fillets with a pinch of salt on both sides.
- Gently place the cod fillets into the simmering sauce.
- Spoon some sauce over the top of each cod fillet. Tip: This bastes the fish while it cooks for maximum flavor infusion.
- Cover the skillet with a lid.
- Simmer the cod for 8-10 minutes until the flesh flakes easily with a fork.
- Remove the skillet from the heat.
- Squeeze juice from 2 lime wedges over the cod.
- Sprinkle ¼ cup chopped cilantro over the finished dish. Tip: Add cilantro just before serving to maintain its bright, fresh flavor.
Juicy cod flakes apart at the slightest pressure, having absorbed the creamy coconut curry that balances spicy, salty, and sweet notes. Serve it over jasmine rice to soak up every drop of sauce, or spoon it into lettuce cups for a lighter presentation that highlights the tender texture.
Korean Spicy Braised Cod
Brimming with bold Korean flavors, this spicy braised cod transforms simple ingredients into a spectacular weeknight meal that’s both comforting and exciting. By following these clear, methodical steps, you’ll create a dish with a perfectly tender fish fillet swimming in a rich, savory-spicy sauce. Let’s begin building the layers of flavor that make this recipe so memorable.
Ingredients
- For the Sauce
- 1/4 cup gochujang (Korean red pepper paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 1 cup water
- For the Aromatics
- 1 tbsp vegetable oil
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- For the Main Ingredients
- 1 lb cod fillets, cut into 2-inch pieces
- 4 green onions, sliced
- 1 tsp sesame seeds
Instructions
- Combine 1/4 cup gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 cup water in a small bowl.
- Whisk the sauce mixture until completely smooth and free of lumps.
- Heat 1 tbsp vegetable oil in a large skillet over medium heat for 1 minute.
- Add 3 minced garlic cloves and 1-inch grated ginger to the hot oil.
- Sauté the aromatics for 30 seconds until fragrant but not browned.
- Pour the prepared sauce into the skillet with the aromatics.
- Bring the sauce to a gentle simmer over medium heat, which should take about 2 minutes.
- Carefully place 1 lb cod pieces into the simmering sauce in a single layer.
- Reduce the heat to medium-low to maintain a gentle simmer.
- Cover the skillet with a tight-fitting lid.
- Braise the cod for 8 minutes without stirring to prevent the fish from breaking apart.
- Check for doneness by inserting a fork into the thickest part of a cod piece – it should flake easily.
- Sprinkle 4 sliced green onions and 1 tsp sesame seeds over the braised cod.
- Serve immediately directly from the skillet.
Amazingly tender cod flakes at the slightest pressure, having absorbed the complex sweet-heat of the gochujang sauce while maintaining its delicate structure. The vibrant red sauce clings beautifully to each piece, creating a glossy coating that’s both visually striking and packed with umami depth. For a complete meal, serve over steamed jasmine rice to soak up every drop of the spicy braising liquid, or alongside crisp blanched vegetables to balance the richness.
Japanese Miso Glazed Cod
Perfect for busy weeknights yet elegant enough for company, Japanese miso glazed cod brings restaurant-quality flavors to your home kitchen with minimal effort. Preparing this dish involves just a few simple steps that transform mild cod fillets into a sweet, savory, and beautifully caramelized main course. Let’s walk through the process methodically to ensure perfect results every time.
Ingredients
For the marinade:
– 1/4 cup white miso paste
– 2 tablespoons mirin
– 2 tablespoons sake
– 1 tablespoon granulated sugar
For the fish:
– 4 (6-ounce) cod fillets, about 1-inch thick
– 1 tablespoon vegetable oil
Instructions
1. Combine 1/4 cup white miso paste, 2 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon granulated sugar in a small bowl, whisking until completely smooth.
2. Place 4 (6-ounce) cod fillets in a shallow dish and spread the miso mixture evenly over all surfaces of each fillet.
3. Cover the dish with plastic wrap and refrigerate for exactly 30 minutes to allow the flavors to penetrate while preventing the fish from becoming too salty.
4. Preheat your oven to 400°F and position a rack in the center of the oven for even heating.
5. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
6. Remove the cod fillets from the marinade, gently shaking off excess marinade but leaving a thin coating on each fillet.
7. Carefully place the cod fillets in the hot skillet, presentation side down, and sear for exactly 2 minutes to develop a golden crust.
8. Flip the cod fillets using a thin spatula and immediately transfer the skillet to the preheated oven.
9. Bake the cod at 400°F for 8-10 minutes until the internal temperature reaches 145°F and the glaze becomes bubbly and caramelized.
10. Remove the skillet from the oven using oven mitts and let the cod rest for 3 minutes before serving to allow the juices to redistribute.
Amazingly tender and flaky, the cod develops a beautiful caramelized crust that contrasts with the moist interior. The sweet-savory miso glaze creates complex umami flavors that pair wonderfully with steamed rice and quick-pickled vegetables. For an elegant presentation, serve each fillet over a bed of sesame spinach and garnish with thinly sliced scallions.
Chinese Steamed Cod with Ginger and Scallions
Unbelievably simple yet sophisticated, this Chinese steamed cod brings restaurant-quality flavors to your home kitchen with minimal effort. Using gentle steam cooking preserves the delicate texture of the fish while allowing the aromatic ginger and scallions to infuse every bite. You’ll be amazed at how these basic ingredients transform into an elegant, healthy meal that feels both comforting and special.
Ingredients
For the fish preparation:
– 1 lb cod fillets, about 1 inch thick
– 1 tsp kosher salt
– 2 tbsp Shaoxing wine
For the aromatics:
– 2-inch piece fresh ginger, julienned
– 4 scallions, cut into 2-inch lengths
For the finishing:
– 3 tbsp neutral oil (such as vegetable or canola)
– 2 tbsp light soy sauce
– 1 tsp sesame oil
Instructions
1. Pat the cod fillets completely dry with paper towels on both sides.
2. Sprinkle 1 teaspoon kosher salt evenly over both sides of the fillets.
3. Drizzle 2 tablespoons Shaoxing wine over the salted fillets.
4. Let the fish marinate at room temperature for 15 minutes while you prepare other ingredients.
5. Cut a 2-inch piece of fresh ginger into thin matchsticks (julienne).
6. Slice 4 scallions into 2-inch lengths, separating white and green parts.
7. Arrange the marinated cod fillets in a single layer on a heatproof plate that fits inside your steamer.
8. Scatter the julienned ginger evenly over the top of the fish.
9. Place the white parts of the scallions around the edges of the plate.
10. Bring 2 inches of water to a rolling boil in your steamer pot over high heat.
11. Carefully place the plate with fish into the steamer basket.
12. Cover the steamer tightly and steam the fish for exactly 8 minutes over medium-high heat.
13. Check for doneness by inserting a fork into the thickest part – the fish should flake easily and appear opaque throughout.
14. Remove the plate from the steamer using oven mitts and discard the cooked scallion whites.
15. Arrange the fresh green scallion parts over the steamed fish.
16. Heat 3 tablespoons neutral oil in a small saucepan until it shimmers, about 350°F.
17. Carefully pour the hot oil over the scallions – you should hear a satisfying sizzle.
18. Drizzle 2 tablespoons light soy sauce evenly over the fish.
19. Finish with 1 teaspoon sesame oil drizzled around the edges of the plate.
Exquisitely tender and flaky, the cod practically melts in your mouth while the hot oil unlocks the full aroma of fresh scallions. The ginger provides a warm, spicy counterpoint to the sweet, mild fish, creating layers of flavor that dance across your palate. Serve this immediately over jasmine rice to soak up every drop of the savory sauce, or pair with steamed bok choy for a complete, restaurant-worthy meal that feels both light and deeply satisfying.
Vietnamese Caramelized Cod Clay Pot
Now, let’s create a stunning Vietnamese caramelized cod clay pot that transforms simple ingredients into an unforgettable meal. This methodical approach ensures even beginners achieve that perfect balance of sweet, salty, and savory flavors with tender, flaky fish. Follow each step precisely for restaurant-quality results right from your kitchen.
Ingredients
For the marinade:
– 1.5 lbs cod fillets, cut into 2-inch pieces
– 2 tbsp fish sauce
– 1 tbsp granulated sugar
– 1 tsp black pepper
For the caramel sauce:
– 1/4 cup granulated sugar
– 3 tbsp water
– 3 cloves garlic, minced
– 1 shallot, thinly sliced
– 2 Thai chilies, sliced (optional)
For finishing:
– 2 green onions, sliced
– 1 tbsp neutral oil
Instructions
1. Combine cod pieces with fish sauce, 1 tablespoon sugar, and black pepper in a bowl, ensuring each piece is evenly coated.
2. Marinate the cod at room temperature for exactly 15 minutes while you prepare other ingredients.
3. Place 1/4 cup sugar and 3 tablespoons water in a cold clay pot or heavy-bottomed saucepan.
4. Heat the sugar mixture over medium heat without stirring until it turns deep amber color, approximately 5-7 minutes.
5. Immediately add minced garlic and sliced shallot to the caramel, stirring constantly for 30 seconds.
6. Arrange marinated cod pieces in a single layer in the caramel sauce.
7. Pour any remaining marinade liquid over the cod pieces.
8. Cover the pot and simmer over low heat for exactly 8 minutes.
9. Uncover the pot and gently flip each cod piece using a spatula.
10. Continue cooking uncovered for another 4 minutes until the sauce thickens and coats the fish.
11. Add sliced Thai chilies if using and cook for 1 final minute.
12. Drizzle 1 tablespoon neutral oil around the edges of the pot.
13. Remove from heat and sprinkle with sliced green onions.
Buttery-soft cod flakes apart at the slightest touch, enveloped in that glossy, complex caramel sauce that’s both sweet and deeply savory. The contrast between the tender fish and the intense, aromatic sauce makes this spectacular served over jasmine rice to soak up every last drop, or alongside crisp vegetables for a lighter meal that still delivers maximum flavor impact.
Malaysian Sambal Cod Stir-Fry
You’ve probably been searching for a weeknight dinner that’s both exciting and approachable—this Malaysian Sambal Cod Stir-Fry delivers exactly that with its bold, spicy-sweet flavors and tender fish. Let’s walk through each step together to ensure your dish turns out perfectly balanced and restaurant-worthy.
Ingredients
– For the cod: 1 lb cod fillets (cut into 1-inch cubes), 2 tbsp cornstarch, 1/4 tsp salt
– For the sauce: 3 tbsp sambal oelek, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/4 cup water
– For the stir-fry: 2 tbsp vegetable oil, 3 cloves garlic (minced), 1 red bell pepper (sliced into strips), 4 green onions (cut into 1-inch pieces)
Instructions
1. Pat the cod cubes completely dry with paper towels to help the cornstarch adhere evenly.
2. In a medium bowl, toss the cod with cornstarch and salt until each piece is lightly coated.
3. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the cod in a single layer and cook for 2 minutes per side until golden brown and crisp-tipped.
5. Transfer the cod to a plate using a slotted spatula to keep any excess oil in the pan.
6. Add the remaining 1 tbsp oil to the skillet and sauté the minced garlic for 30 seconds until fragrant but not browned.
7. Stir in the bell pepper strips and cook for 3 minutes until they begin to soften slightly.
8. Whisk together sambal oelek, soy sauce, rice vinegar, sugar, and water in a small bowl until the sugar dissolves.
9. Pour the sauce mixture into the skillet and bring it to a simmer, stirring constantly for 1 minute.
10. Return the cod to the skillet and gently fold it into the sauce to coat without breaking the fish.
11. Add the green onions and cook for 1 more minute until the sauce thickens slightly and clings to the fish.
Buttery-soft cod flakes apart at the slightest touch, contrasting with the crisp-tender peppers and sticky, garlicky sauce that packs a slow-building heat. For a vibrant meal, serve it over jasmine rice with a squeeze of lime to brighten the rich sambal notes, or tuck it into lettuce cups for a low-carb twist that lets the textures shine.
Indonesian Sweet Soy Glazed Cod
Developing a taste for Indonesian cuisine starts with this beautifully glazed cod, where sweet soy sauce creates a glossy caramelized coating that perfectly complements the delicate white fish. This recipe breaks down each technique methodically so even novice cooks can achieve restaurant-quality results at home.
Ingredients
- For the marinade:
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon regular soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- For cooking:
- 4 cod fillets (6 ounces each)
- 2 tablespoons vegetable oil
Instructions
- Combine sweet soy sauce, regular soy sauce, lime juice, and minced garlic in a shallow dish to create the marinade.
- Place cod fillets in the marinade, ensuring each piece is fully coated, then refrigerate for 30 minutes to allow flavors to penetrate the fish.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Remove cod from marinade, reserving the excess liquid, and pat fillets dry with paper towels to ensure proper searing.
- Place cod fillets in the hot skillet skin-side down if they have skin, cooking for 4 minutes until the edges turn opaque.
- Carefully flip each fillet using a thin spatula to maintain their delicate structure.
- Pour the reserved marinade into the skillet around the fish, not directly over it, to prevent burning the sugar content.
- Cook for another 3-4 minutes, occasionally spooning the reducing sauce over the fillets until the glaze thickens and coats the fish evenly.
- Check for doneness by inserting a fork into the thickest part of a fillet; the fish should flake easily and register 145°F on an instant-read thermometer.
Finished with a glossy, mahogany-colored glaze, the cod boasts tender, flaky flesh that contrasts beautifully with the sticky-sweet exterior. For a complete Indonesian experience, serve it over steamed jasmine rice with a side of quick-pickled cucumbers to cut through the richness, or flake the leftover fish into lettuce cups for a light lunch the next day.
Filipino Sinigang (Sour Soup) with Cod
Unfamiliar with Filipino comfort food? This Sinigang with Cod introduces you to the perfect balance of sour, savory, and fresh flavors in a single pot, making it an ideal weeknight meal that’s both comforting and light. Using cod fillets ensures a tender, flaky protein that cooks quickly and pairs beautifully with the tangy broth.
Ingredients
For the broth base:
– 1 tablespoon vegetable oil
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 6 cups water
– 1 packet (1.4 ounces) sinigang mix
For the vegetables and fish:
– 1 large tomato, quartered
– 1 daikon radish, peeled and sliced into ½-inch rounds
– 8 ounces green beans, trimmed and cut into 2-inch pieces
– 1 pound cod fillets, cut into 2-inch chunks
– 2 cups fresh spinach
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium heat for 1 minute.
2. Add the sliced onion and minced garlic, sautéing for 3 minutes until fragrant and translucent.
3. Pour in 6 cups water and add the quartered tomato.
4. Bring the mixture to a boil over high heat, then reduce to a simmer for 5 minutes.
5. Stir in 1 packet sinigang mix until fully dissolved.
6. Add the daikon radish slices and simmer for 10 minutes until slightly tender.
7. Place the green beans into the pot and cook for 5 minutes until bright green.
8. Gently add the cod chunks, ensuring they are submerged in the broth.
9. Simmer the cod for 4 minutes until opaque and flaky.
10. Turn off the heat and stir in the fresh spinach until wilted, about 1 minute.
Perfectly balanced, this soup offers a tender flakiness from the cod against the crisp-tender vegetables, all swimming in a broth that’s tangy yet soothing. Serve it over steamed jasmine rice to soak up every drop, or enjoy it as a light standalone meal with a squeeze of fresh calamansi for an extra zing.
Singaporean Chili Cod
Zesty and vibrant, this Singaporean Chili Cod brings tropical flavors to your weeknight dinner rotation. Today we’ll walk through creating this perfectly balanced dish with its sweet-spicy sauce and flaky fish, making restaurant-quality seafood accessible in your own kitchen.
Ingredients
For the cod:
– 1.5 lbs cod fillets, patted dry
– 1/4 cup cornstarch
– 1/4 cup vegetable oil
For the chili sauce:
– 2 tbsp vegetable oil
– 4 garlic cloves, minced
– 1-inch ginger, grated
– 2 red chilies, finely chopped
– 1/4 cup ketchup
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp brown sugar
– 1/2 cup chicken broth
– 1 tsp cornstarch mixed with 1 tbsp water
Instructions
1. Pat the cod fillets completely dry with paper towels on all surfaces.
2. Dredge each cod fillet in cornstarch, shaking off any excess coating.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Carefully place the coated cod fillets in the hot oil without crowding the pan.
5. Cook the cod for 4 minutes until the bottom develops a golden-brown crust.
6. Flip each fillet using a thin spatula and cook for another 3-4 minutes until opaque throughout.
7. Transfer the cooked cod to a paper towel-lined plate to drain excess oil.
8. In the same skillet, heat 2 tbsp vegetable oil over medium heat.
9. Sauté minced garlic, grated ginger, and chopped chilies for 1 minute until fragrant.
10. Add kethcup, soy sauce, rice vinegar, and brown sugar, stirring to combine completely.
11. Pour in chicken broth and bring the sauce to a gentle simmer for 2 minutes.
12. Whisk in the cornstarch-water mixture and cook for 1 minute until the sauce thickens noticeably.
13. Return the cod fillets to the skillet, spooning the chili sauce over each piece.
14. Heat the sauced cod for 1 minute to warm through before serving.
Great for both texture and flavor contrast, the crispy-edged cod stands up beautifully to the glossy, sweet-spicy sauce that clings to every flake. Consider serving it over jasmine rice to soak up the extra sauce, or alongside stir-fried vegetables for a complete meal that balances heat with the fish’s natural sweetness.
Cambodian Amok Cod (Steamed in Banana Leaves)
Discovering Cambodian Amok Cod is like uncovering a hidden culinary treasure—this aromatic fish dish steamed in banana leaves combines delicate cod with a vibrant spice paste that perfumes your kitchen. During preparation, you’ll layer flavors methodically, creating a moist, tender result that’s both impressive and surprisingly approachable for home cooks.
Ingredients
- For the spice paste: 2 tbsp lemongrass (finely minced), 1 tbsp galangal (grated), 3 garlic cloves (minced), 1 shallot (minced), 1 tsp turmeric powder, 1 red chili (seeded and minced), 1/4 cup coconut milk
- For the fish: 1 lb cod fillets (cut into 2-inch pieces), 1/4 cup coconut milk, 1 tbsp fish sauce, 1 tsp palm sugar, 6 banana leaves (cut into 8×8-inch squares), 2 kaffir lime leaves (torn)
Instructions
- Combine lemongrass, galangal, garlic, shallot, turmeric, chili, and 1/4 cup coconut milk in a blender.
- Blend the mixture on high speed for 45 seconds until a smooth paste forms, scraping down the sides once.
- Heat a skillet over medium heat and add the spice paste.
- Cook the paste for 4 minutes, stirring constantly, until fragrant and slightly darkened.
- Transfer the cooked paste to a mixing bowl and let it cool for 3 minutes.
- Add cod pieces, 1/4 cup coconut milk, fish sauce, and palm sugar to the bowl.
- Gently fold the ingredients together until the cod is evenly coated, taking care not to break the fish.
- Place one banana leaf square on your work surface and spoon 1/6 of the cod mixture into the center.
- Top the cod with a few pieces of torn kaffir lime leaves.
- Fold the banana leaf over the filling to create a tight packet, tucking the edges securely.
- Repeat the folding process with the remaining banana leaves and cod mixture.
- Arrange the packets in a steamer basket, ensuring they don’t touch each other.
- Steam the packets over boiling water for 15 minutes at a steady simmer.
- Remove the packets from the steamer using tongs and let them rest for 2 minutes before serving.
Steaming in banana leaves keeps the cod incredibly moist while allowing the spices to meld into a fragrant, creamy sauce. Serve these packets directly on plates—the unwrapping releases an aromatic steam that enhances the dining experience, with the tender fish flaking easily alongside the subtle bitterness of lime leaves.
Indian Goan Cod Curry
Eager to bring the vibrant flavors of Goa to your kitchen? This Indian Goan Cod Curry combines tender fish with a rich, aromatic sauce that’s surprisingly simple to master, even for beginners. Let’s walk through each step together to create this coastal delight.
Ingredients
For the spice paste:
– 1 tbsp coconut oil
– 1 medium yellow onion, chopped
– 3 garlic cloves, minced
– 1-inch fresh ginger, grated
– 1 tbsp ground coriander
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
For the curry base:
– 1 (14 oz) can coconut milk
– 1 cup fish stock
– 1 tbsp tamarind paste
– 1 tsp brown sugar
– 1 tsp salt
For finishing:
– 1.5 lbs cod fillets, cut into 2-inch pieces
– 2 tbsp fresh cilantro, chopped
– 1 fresh lime, cut into wedges
Instructions
1. Heat 1 tablespoon of coconut oil in a large Dutch oven over medium heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add coriander, cumin, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in the coconut milk and fish stock, scraping the bottom of the pot to incorporate any browned bits.
6. Whisk in the tamarind paste, brown sugar, and salt until fully dissolved.
7. Bring the curry to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes to develop flavors.
8. Gently place the cod pieces into the simmering sauce, arranging them in a single layer.
9. Cover the pot and cook for 8 minutes without stirring to prevent the fish from breaking apart.
10. Check that the cod flakes easily with a fork and appears opaque throughout.
11. Remove from heat and stir in the chopped cilantro.
12. Serve immediately with lime wedges for squeezing over each portion.
Zesty lime brightens the creamy coconut sauce while tender cod flakes melt in your mouth. For a complete meal, serve over steamed basmati rice or with warm naan to soak up every drop of the fragrant curry. The contrast between the rich sauce and flaky fish creates a satisfying texture that keeps you coming back for more.
Bangladeshi Mustard Cod with Green Chilies
Unlocking the vibrant flavors of Bangladeshi cuisine starts with this beautifully simple mustard cod. Using just a handful of ingredients, we’ll create a dish where the pungent heat of mustard and chilies perfectly complements the delicate, flaky cod.
Ingredients
- For the marinade:
- 1 lb cod fillets, cut into 2-inch pieces
- 2 tbsp yellow mustard seeds
- 1/4 cup water
- 1 tsp salt
- For cooking:
- 2 tbsp vegetable oil
- 4 fresh green chilies, slit lengthwise
- 1/2 tsp turmeric powder
Instructions
- Grind 2 tbsp yellow mustard seeds with 1/4 cup water in a blender for 45 seconds until it forms a coarse paste.
- Combine the mustard paste with 1 tsp salt in a medium bowl, then add 1 lb cod pieces and coat thoroughly.
- Marinate the coated cod at room temperature for 15 minutes while you prepare other ingredients.
- Heat 2 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add 4 slit green chilies to the hot oil and sauté for 30 seconds until slightly blistered.
- Sprinkle 1/2 tsp turmeric powder directly into the oil and stir quickly for 10 seconds to bloom the spice.
- Arrange the marinated cod pieces in a single layer in the skillet, reserving any excess marinade.
- Cook the cod undisturbed for 4 minutes until the bottom develops a golden crust.
- Gently flip each piece using a thin spatula and cook for another 3 minutes until opaque throughout.
- Pour the reserved marinade over the cod and simmer for 1 final minute to thicken the sauce.
Notice how the mustard crust provides a sharp contrast to the tender fish flakes, while the chilies infuse every bite with subtle heat. Serve this immediately over steamed rice to soak up the vibrant yellow sauce, or try it with flatbread for scooping up the flavorful pieces.
Thai Basil and Chili Cod Stir-Fry
Just when you think you’ve tried every stir-fry variation, this Thai basil and chili cod recipe arrives to shake up your weeknight dinner routine. Join me as we walk through each precise step to create this aromatic, restaurant-quality dish in your own kitchen.
Ingredients
For the Cod
– 1 lb cod fillets, cut into 1-inch cubes
– 1 tbsp cornstarch
– 1/2 tsp salt
– 2 tbsp vegetable oil
For the Sauce
– 3 tbsp fish sauce
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 1/4 cup chicken broth
For Stir-Frying
– 4 garlic cloves, minced
– 2 Thai chilies, thinly sliced
– 1 red bell pepper, sliced
– 1 cup fresh Thai basil leaves
Instructions
1. Pat the cod cubes completely dry with paper towels. 2. Toss the dried cod with 1 tbsp cornstarch and 1/2 tsp salt in a medium bowl. 3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. 4. Add the coated cod pieces in a single layer without crowding. 5. Cook the cod for 2 minutes without moving to develop a golden crust. 6. Flip each piece carefully using tongs. 7. Cook for another 2 minutes until the cod flakes easily with a fork. 8. Transfer the cooked cod to a clean plate using a slotted spoon. 9. Reduce the heat to medium and add the minced garlic to the same skillet. 10. Cook the garlic for 30 seconds until fragrant but not browned. 11. Add the sliced Thai chilies and red bell pepper to the skillet. 12. Stir-fry the vegetables for 2 minutes until the peppers begin to soften. 13. Whisk together 3 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 cup chicken broth in a small bowl. 14. Pour the sauce mixture into the skillet with the vegetables. 15. Bring the sauce to a simmer and cook for 1 minute until slightly thickened. 16. Return the cooked cod to the skillet, gently folding to coat with sauce. 17. Turn off the heat and stir in 1 cup fresh Thai basil leaves. 18. Let the residual heat wilt the basil for 30 seconds before serving. Enjoy the contrast of flaky cod against the crisp-tender peppers, where the basil’s licorice notes mingle with the chili’s gentle heat. Elevate this dish by serving it over jasmine rice to soak up the savory sauce, or wrap it in butter lettuce cups for a lighter presentation that lets the cod’s delicate texture shine.
Korean Cod Jjigae (Spicy Stew)
For those chilly evenings when you crave something deeply comforting yet vibrant, Korean cod jjigae delivers with its fiery broth and tender fish. Following these methodical steps will ensure your stew achieves the perfect balance of spice and umami that makes this dish so beloved. Let’s begin building layers of flavor from the very first step.
Ingredients
For the Broth Base
– 4 cups water
– 1 tablespoon anchovy stock powder
– 1 teaspoon minced garlic
For the Spice Paste
– 2 tablespoons gochujang (Korean red pepper paste)
– 1 tablespoon gochugaru (Korean red pepper flakes)
– 1 teaspoon soy sauce
For the Stew
– 1 pound cod fillets, cut into 2-inch pieces
– 1 medium zucchini, sliced into ¼-inch rounds
– ½ onion, thinly sliced
– 4 ounces firm tofu, cut into ½-inch cubes
– 1 green onion, chopped
Instructions
1. Combine 4 cups water, 1 tablespoon anchovy stock powder, and 1 teaspoon minced garlic in a medium pot.
2. Bring the broth to a boil over high heat, then reduce to a simmer for 10 minutes to develop flavor.
3. Whisk together 2 tablespoons gochujang, 1 tablespoon gochugaru, and 1 teaspoon soy sauce in a small bowl until smooth.
4. Tip: If the paste is too thick, add 1 tablespoon of broth to help it incorporate evenly later.
5. Add the spice paste to the simmering broth, stirring continuously until fully dissolved.
6. Gently place 1 pound cod pieces into the broth, ensuring they’re submerged.
7. Simmer the cod for 5 minutes until opaque but not falling apart.
8. Add ½ sliced onion and 1 sliced zucchini to the pot.
9. Cook for 4 minutes until zucchini is tender but still slightly firm.
10. Tip: Avoid overcooking the vegetables to maintain texture contrast in the final stew.
11. Carefully add 4 ounces tofu cubes and simmer for 2 minutes to heat through.
12. Tip: Gently stir from the edge to prevent breaking the cod and tofu.
13. Remove from heat and sprinkle with 1 chopped green onion.
14. Let rest for 2 minutes before serving to allow flavors to meld.
Aromatic and robust, this stew features flaky cod that melts against the slight crunch of zucchini, all swimming in a deeply savory broth. The tofu absorbs the spicy notes while providing creamy contrast, making each spoonful dynamic. For a complete meal, serve it bubbling hot with a side of steamed rice to balance the heat, or add a fried egg on top for extra richness.
Japanese Teriyaki Cod Skewers
Preparing restaurant-quality Japanese teriyaki cod skewers at home is simpler than you might think, and this methodical approach will guide you through each step with precision. Perfect for weeknight dinners or entertaining guests, these skewers combine tender fish with a glossy, sweet-savory glaze that caramelizes beautifully under high heat. Let’s walk through the process together to ensure your skewers turn out perfectly cooked every time.
Ingredients
- For the marinade and glaze:
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- For the skewers:
- 1 lb cod fillets, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 8 wooden skewers, soaked in water for 30 minutes
Instructions
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 minced garlic clove until the sugar dissolves completely.
- Place 1 lb of cubed cod fillets in a shallow dish and pour half of the marinade over them, reserving the other half for glazing later.
- Cover the dish with plastic wrap and refrigerate the cod for exactly 20 minutes to allow the flavors to penetrate without overcuring the delicate fish.
- While the cod marinates, soak 8 wooden skewers in water for 30 minutes to prevent burning during cooking.
- Thread the marinated cod cubes onto the soaked skewers, leaving small gaps between pieces for even heat distribution.
- Heat a grill or grill pan to medium-high (400°F) and brush the grates with 1 tbsp vegetable oil to prevent sticking.
- Place the skewers on the hot grill and cook for 3 minutes until grill marks appear and the edges begin to turn opaque.
- Flip the skewers carefully using tongs and brush the tops with the reserved glaze mixture.
- Cook for another 3 minutes, then brush again with glaze and cook 1 final minute until the cod flakes easily with a fork and the glaze becomes sticky and caramelized.
- Remove the skewers from the heat and let them rest for 2 minutes before serving to allow the juices to redistribute.
Delightfully flaky and moist, the cod practically melts in your mouth while the teriyaki glaze provides a perfect balance of sweetness and umami. Serve these skewers over steamed jasmine rice with a sprinkle of sesame seeds, or alongside crisp vegetable stir-fry for a complete meal that transports your taste buds straight to a Japanese izakaya.
Chinese Sichuan Boiled Cod with Chili Oil
Sichuan boiled fish, known as shui zhu yu, brings the bold, numbing heat of Chinese cuisine to delicate cod fillets in this surprisingly approachable recipe. Start by gathering your ingredients and preparing your workspace for this flavorful journey.
Ingredients
For the fish marinade:
– 1 lb cod fillets, cut into 1-inch pieces
– 1 tbsp Shaoxing wine
– 1 tsp cornstarch
– ½ tsp salt
For the chili oil base:
– 3 tbsp Sichuan chili flakes
– 4 cloves garlic, minced
– 1-inch piece ginger, julienned
– 2 green onions, white parts sliced
For cooking liquid:
– 4 cups chicken broth
– 1 tbsp soy sauce
– 1 tsp Sichuan peppercorns
For finishing:
– 2 green onions, green parts sliced
– ¼ cup vegetable oil
Instructions
1. Place cod pieces in a medium bowl and add Shaoxing wine, cornstarch, and salt.
2. Gently toss the fish until evenly coated with the marinade mixture.
3. Let the fish marinate at room temperature for 15 minutes while you prepare other ingredients.
4. Combine Sichuan chili flakes, minced garlic, julienned ginger, and sliced white parts of green onions in a heatproof bowl.
5. Pour chicken broth into a large pot and add soy sauce and Sichuan peppercorns.
6. Bring the broth to a boil over high heat, then reduce to a gentle simmer at 180°F.
7. Carefully add marinated cod pieces to the simmering broth one piece at a time.
8. Cook the fish for exactly 3 minutes until the pieces turn opaque white and flake easily with a fork.
9. Use a slotted spoon to transfer the cooked cod to a serving bowl, arranging pieces evenly.
10. Ladle about 1 cup of the hot cooking broth over the fish in the bowl.
11. Sprinkle the prepared chili flake mixture evenly over the top of the fish and broth.
12. Heat vegetable oil in a small saucepan until it reaches 350°F and begins to shimmer.
13. Immediately pour the hot oil over the chili-covered fish, which will sizzle and release aromas.
14. Garnish with sliced green parts of green onions before serving.
15. Serve immediately while the oil is still sizzling and aromatic.
Mastering this dish rewards you with tender, flaky cod that practically melts in your mouth, contrasted by the vibrant, numbing heat of Sichuan peppercorns and chili oil. The silky texture of the fish against the bold, aromatic oil creates an unforgettable dining experience that’s perfect served over steamed jasmine rice to balance the heat.
Vietnamese Lemongrass Grilled Cod
Zesty and aromatic, this Vietnamese Lemongrass Grilled Cod brings vibrant Southeast Asian flavors to your table with minimal effort. Today, I’ll walk you through creating this beautifully balanced dish, where tender cod meets a fragrant marinade and gets perfectly charred on the grill. Let’s start by preparing our ingredients and firing up the grill for a meal that’s both impressive and approachable.
Ingredients
- For the marinade:
- 2 tbsp finely minced lemongrass
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp chili flakes
- For the fish and garnish:
- 4 cod fillets (6 oz each)
- 1 tbsp vegetable oil
- 2 tbsp chopped fresh cilantro
- Lime wedges for serving
Instructions
- Combine 2 tbsp minced lemongrass, 3 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp honey, and 1 tsp chili flakes in a medium bowl.
- Place 4 cod fillets in a shallow dish and pour the marinade over them, ensuring each fillet is fully coated.
- Cover the dish with plastic wrap and refrigerate for exactly 30 minutes—this allows the flavors to penetrate without breaking down the delicate fish texture.
- While the fish marinates, preheat your grill to medium-high heat (400°F) and lightly oil the grates with 1 tbsp vegetable oil to prevent sticking.
- Remove the cod from the marinade, letting excess drip off, and place the fillets skin-side up on the hot grill.
- Close the grill lid and cook for 4 minutes, then carefully flip the fillets using a spatula.
- Grill for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork—check by inserting the tines gently into the thickest part.
- Transfer the grilled cod to a serving platter and immediately sprinkle with 2 tbsp chopped fresh cilantro.
- Serve hot with lime wedges on the side for squeezing over the fish just before eating.
Lightly charred edges give way to moist, flaky cod that absorbs the marinade’s sweet, salty, and citrusy notes beautifully. The lemongrass and ginger create an aromatic backbone that pairs wonderfully with steamed jasmine rice or crisp salad. For a complete meal, serve alongside quick-pickled vegetables to cut through the richness and add crunch.
Malaysian Nyonya Cod Assam Pedas (Sour and Spicy)
Diving into the vibrant world of Malaysian cuisine, this Nyonya Cod Assam Pedas brings together tangy, spicy, and savory flavors in one comforting dish. Today, we’ll walk through creating this sour and spicy cod step-by-step, perfect for beginners looking to expand their culinary horizons. You’ll learn how to balance the bold tamarind and chili notes with the delicate flaky fish.
Ingredients
For the spice paste:
– 4 dried red chilies, stems removed
– 3 shallots, peeled
– 2 cloves garlic, peeled
– 1 inch fresh ginger, peeled
– 1 lemongrass stalk, white part only
For the sauce and fish:
– 1 lb cod fillets, cut into 2-inch pieces
– 2 cups water
– 3 tbsp tamarind concentrate
– 1 tbsp vegetable oil
– 1 tsp salt
– 1 tsp sugar
– 4 okra, ends trimmed
– 1 tomato, cut into wedges
Instructions
1. Combine dried chilies, shallots, garlic, ginger, and lemongrass in a blender.
2. Blend the ingredients into a smooth paste, adding 2 tablespoons of water if needed to help blending.
3. Heat 1 tablespoon of vegetable oil in a medium pot over medium heat for 1 minute.
4. Add the spice paste to the hot oil and cook for 5 minutes, stirring constantly until fragrant.
5. Pour 2 cups of water into the pot with the cooked spice paste.
6. Stir in 3 tablespoons of tamarind concentrate until fully dissolved.
7. Add 1 teaspoon of salt and 1 teaspoon of sugar to the sauce, stirring to combine.
8. Bring the sauce to a gentle boil over medium-high heat, which should take about 3 minutes.
9. Reduce heat to medium-low and carefully place cod pieces into the simmering sauce.
10. Cook the cod for 4 minutes without stirring to prevent breaking the delicate fish.
11. Gently add 4 okra and tomato wedges to the pot, arranging them around the fish.
12. Continue simmering for another 3 minutes until the okra turns bright green and the cod flakes easily with a fork.
13. Remove the pot from heat and let rest for 2 minutes before serving.
Your Nyonya Cod Assam Pedas is ready to enjoy! The cod should be tender and flaky, perfectly absorbing the tangy tamarind sauce while the okra adds a pleasant textural contrast. Serve this vibrant dish over steamed jasmine rice to soak up every drop of the spicy broth, or pair it with crusty bread for a different dining experience that highlights the complex sour and heat profile.
Summary
Spicy cod lovers, rejoice! These 18 Asian fusion recipes bring restaurant-quality flavors right to your kitchen. We hope you’ve found some new favorites to spice up your dinner rotation. Give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest so fellow foodies can discover these delicious dishes too!
