This easy Asian Pacific cod recipe is done in ten minutes with few Asian staple ingredients, easily found at any grocery store. The result is flaky tender cod with mild savory, soy, and sesame flavor. It’s an extremely simple Asian cod recipe turned into a protein-packed, healthy, low-fat, and tasty meal for busy weeknights and feeding the family with impressive results that needed little effort.
Table of contents
I can easily get Pacific cod at Trader Joes, my local grocery store, as well as many staple Asian pantry ingredients like soy sauce, mirin, and ginger powder. This recipe is a go-to for me when I need low-fat, very super easy, and a tasty meal that feel satisfying and is really beautiful.
Simplicity here is key, the time is super quick, and the taste is very mild….cod is a very mild-tasting fish with flakiness and medium-dense meat. This Asian cod recipe is perfect for anyone wanting to get into Asian recipes, introducing children to fish and subtle Asian flavors, or the avid Asian food lover but wanting a fast meal!
The sauce mix is palatable for all people loving Asian food and the cod is inexpensive, but has a restaurant quality finish when you are done with this recipe. Let’s go!
What is an Asian cod recipe
An Asian cod recipe is very simple and melds common Asian flavors like soy sauce, sesame, and ginger for a mild, light, and healthy Asian cod recipe.
Cod is so light and mild and flakes perfectly, making this recipe ideal for the air fryer or oven. This Asian cod recipe cooks in less than ten minutes! That’s a huge plus for my busy mom life.
What Is Pacific Cod?
Pacific cod is a mild, white fish found in the cold waters of the North Pacific. It has a clean, slightly sweet flavor that isn’t fishy, making it ideal for simple, savory sauces.
Why Pacific Cod Works So Well in This Recipe
Pacific cod has a firm yet flaky texture, so it holds together when marinated and baked without falling apart. Its mild flavor absorbs the soy-sesame-ginger sauce beautifully, allowing the seasoning to shine without overpowering the fish.
Because it’s lean (it’s not oily), it cooks quickly and stays tender when baked or air-fried at high heat — perfect for a light, balanced Asian-inspired dish.
It can be dry if overcooked.
Ingredients
- 1 lb Pacific cod fillet
Mild, flaky, and lean. Pacific cod holds together well and comes out flaky and meaty but very light and mild in taste. Easy to get at Trader Joes or many grocery stores. - 1 tablespoon soy sauce
Adds umami and saltiness. You can use low-sodium soy sauce if preferred. Use GF and make this a gluten-free recipe. - 1 tablespoon toasted sesame oil
Provides nutty depth and that classic Asian aroma. A little goes a long way. - ½ tablespoon mirin
A sweet Japanese rice wine that balances the saltiness of soy sauce and enhances flavor complexity. - 1 teaspoon brown sugar
Adds gentle sweetness and helps the fish caramelize slightly while cooking. - Pinch of sea salt
Enhances the natural flavor of the cod (use lightly since soy sauce is already salty). - ½ teaspoon ground ginger powder
Adds warmth, depth, and subtle spice without overpowering the fish.
Optional (for very mild heat):
This recipe is shown adding chili oil with flakes to the sauce. You can omit if you don’t want any spicy notes.
- Pinch of chili flakes
- A few drops of chili oil
Adds warmth, not heat — perfect for sensitive palates.
For garnish (optional):
- Sliced scallions
- Chili crunch oil
- Sesame seeds
Equipment
- Baking sheet
- Parchment paper
- Small bowl (for sauce)
- Spoon or silicone brush
- Oven or air fryer
Instructions
- Make the sauce
In a small bowl, mix soy sauce, sesame oil, mirin, brown sugar, sea salt, ginger powder, and optional chili flakes or chili oil. - Prepare the fish
Cut the cod into 1.5-inch thick pieces. This helps the fish cook evenly, fast, have more sauce, and stay moist. - Marinate
Coat the fish in the sauce in the bowl. Then, place the cod pieces on a parchment-lined baking sheet. Spoon any extra sauce over the fish.
Let the fish sit for 8-10 minutes while you preheat the oven or air fryer. This helps the fish not be as cold if you had just taken it out of the refrigerator and also helps the sauce stick. - Preheat
While the fish marinates, preheat your oven or air fryer to 400°F. - Cook
Bake or air fry for 10 minutes, until the cod is opaque and flakes easily with a fork. - Rest & serve
Remove immediately and let the fish rest for 1 minute. This keeps it tender and juicy. - Garnish
Top with an added pinch of sea salt, sliced scallions, and a drizzle of chili crunch oil if desired. Serve and spoon the juices over the fish. Enjoy!
Best Tips for Success
- Don’t overcook: Cod dries out quickly. Pull it as soon as it flakes. Also, if you add chili flakes, watch the cooking so the flakes don’t become too burnt on the fish.
- Thicker pieces are better: Thin fillets cook too fast and can turn dry. Keep them at minumum 1.5 – 2 inches thick.
- Short marination is key: Cod is delicate — 10 minutes is perfect. It’s very light…just enough for flavor but nothing bold or overpowering.
- Use parchment paper: Prevents sticking and makes cleanup easy. Be sure the baking sheet has sides because the Pacific cod has natural juices that will come out during cooking.
Add-Ins & Variations
- Citrus twist: Add a squeeze of lime or yuzu before serving
- More flavor: Add ½ teaspoon garlic powder to the sauce
- Honey swap: Replace brown sugar with honey for a smoother sweetness
- Miso boost: Stir in ½ teaspoon miso paste for deeper umami
- Spicy version: Increase chili oil slightly or add a little sambal oelek (still mild)
How to Serve
- Steamed jasmine or short-grain rice
- Wilted sesame spinach or garlic ginger bok choy
- Simple cucumber salad
- Over rice bowls with scallions and drizzle of sauce
- With roasted vegetables or Trader Joes copycat stir fry Asian veggies for a low-carb option
- I love this with just a side of spinach or a crunch salad with miso dressing
Storage & Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 2 days max
- Reheat gently in the oven or air fryer at 350°F for 4 minutes
- Avoid microwaving too long — cod dries out quickly. Add a touch of water to make some steam if using the microwave.
- You can also add the cold Asian cod recipe to hot steamed rice and mix it in so it heats naturally.
FAQs
Can I use frozen cod?
Yes — thaw completely and pat dry before marinating. Bring the cod down to more room temperature so it cooks evenly.
Can I make this ahead of time?
You can mix the sauce ahead, but marinate the fish just before cooking.
Is this Asian cod recipe healthy?
Yes, it’s very low fat, mild tasting, has few ingredients so it is light in sauce, no additives, and also protein-rich. You can make it gluten free by using GF soy sauce.
Is this recipe kid-friendly?
Yes! Skip the chili oil for a mild, very light and slight umami flavor kids usually love. This Asian cod recipe is nice for kids because this fish is so light and not fishy tasting.
Can I use another fish?
Yes — halibut, haddock, or sablefish work well with this sauce.
Is this better in the oven or air fryer?
Both work great. Air fryer gives slightly crisp edges; oven keeps it extra juicy.
Asian Pacific Cod Recipe
Equipment
- baking sheet
- Parchment Paper
- medium bowl for sauce
- Spoon or silicone brush
- Air Fryer or oven
Ingredients
- 1 lb Pacific cod fillet
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- ½ tablespoon mirin
- 1 teaspoon brown sugar
- Pinch of sea salt
- ½ teaspoon ground ginger powder
Optional
- 1 tsp chili flakes and chili oil
Garnish
- Sliced scallions
- Chili crunch oil
- Sesame seeds
Instructions
Make the sauce and Prep Fish
- In a small bowl, mix soy sauce, sesame oil, mirin, brown sugar, sea salt, ginger powder, and optional chili flakes or chili oil.1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, ½ tablespoon mirin, 1 teaspoon brown sugar, Pinch of sea salt, ½ teaspoon ground ginger powder, 1 tsp chili flakes and chili oil
- Cut the cod into 1.5-inch thick pieces. This helps the fish cook evenly, fast, have more sauce, and stay moist.1 lb Pacific cod fillet
Marinate
- Coat the fish in the sauce in the bowl. Then, place the cod pieces on a parchment-lined baking sheet. Spoon any extra sauce over the fish.Let the fish sit for 8-10 minutes while you preheat the oven or air fryer. This helps the fish not be as cold if you had just taken it out of the refrigerator and also helps the sauce stick.
Preheat
- While the fish marinates, preheat your oven or air fryer to 400°F.
Cook
- Bake or air fry for 10 minutes, until the cod is opaque and flakes easily with a fork.
Rest & serve
- Remove immediately and let the fish rest for 1 minute. This keeps it tender and juicy.
Garnish
- Top with an added pinch of sea salt, sliced scallions, and a drizzle of chili crunch oil if desired. Serve and spoon the juices over the fish. Enjoy!Sliced scallions, Chili crunch oil, Sesame seeds
LEAVE A COMMENT