Maple Soy-Glazed Cod Recipe with Crispy Asian Vegetables

Soy-Glazed Cod

When Marc and I first met five years ago, I knew as much about cooking as I knew about physics. (That is, enough to earn me an extremely generous D in college.) As a result, Marc cooked for us constantly. He was somewhat of a one-trick pony whose one trick happened to be a gloriously delicious Asian stir-fry. Using whatever we had on hand, Marc could whip up the most tantalizing Japanese- and Chinese-inspired one-pan wonders every night of the week.

I was amazed. Other than the occasional sushi or pad Thai, the only Asian food I had ever tasted growing up was of the Jewish-neighborhood Chinese restaurant variety; I don’t think I had ever experienced a home-cooked Asian dinner in my life before meeting Marc. So I did what any sane person would do: I feigned disinterest in the kitchen so he would keep cooking me stir-fry after stir-fry after stir-fry.


But alas, all good things must come to an end, and thus did the era of Marc’s stir-fry dinners. Here’s what happened: we stopped eating noodles and rice when we decided to go grain-free. And in our minds, there was simply no having an Asian stir-fry dinner without noodles or rice. What was the point? At the time, I’d rather have done a physics problem than find out. (Well, not really.)

Anyway, we did eventually find out what stir-fry without noodles and rice is like—that’s why you’re reading this post! It turned out to be better than anything we could’ve imagined five years ago.

This ginger soy-glazed cod recipe I’m sharing with you is our favorite rendition. Part stir-fry, part elegant fish dinner, it’s like the supreme reincarnation of Marc’s stir-fry…4.0. It’s healthy, chock-full of Asian flavors and produce, and elevated to the point that we’d serve it to you if you came over for a fancy dinner party.

The key to this dish is quite simple: it’s fresh. Fresh fish, fresh scallions, fresh ginger, fresh baby bok choy, and fresh garlic make this an aromatic and clean-tasting explosion of flavor. Sweet, salty, umami, earthy, spicy—this dish has it all. Top it off with a glaze made of pure maple syrup and soy sauce, and there’s not much you can do but wonder: when can I make this again?!

Maple Soy-Glazed Cod Recipe with Crispy Shiitakes
Prep time
Cook time
Total time
Serves: 2
  • 2 cod fillets
  • 1 garlic clove, minced
  • 1 small piece of fresh ginger, about 1 Tbs., peeled and minced
  • 2 baby bok choy, sliced in half lengthwise
  • 2 scallions, green and white parts, chopped and separated
  • ½ cup soy sauce
  • 4 Tbs. pure maple syrup
  • 1 cup Shiitake mushrooms
  • ½ can baby corn, drained and rinsed
  • Olive oil
  • Salt
  • Garlic salt
  • Pepper
  1. Season cod fillets generously with salt and pepper on both sides. Set aside.
  2. In a mixing bowl, combine the minced ginger, minced garlic, white parts of the scallions, soy sauce, and maple syrup. Stir and set aside.
  3. Place a large pan over medium-high heat. Add a couple of teaspoons of olive oil. Once oil is hot, add baby bok choy, searing for about 1 minute per side until slightly browned. Remove seared baby bok choy from pan and set aside.
  4. In the same pan, add another teaspoon of olive oil. Add Shiitakes to the pan and let them cook down for about 3 minutes, seasoning to taste with garlic salt and pepper. (A few light shakes of each should do.)
  5. Next, add baby corn to the Shiitakes, and pour about 1 Tbs. of maple-soy mixture into the pan. Turn heat down to medium-low, stirring occasionally.
  6. In another large pan, heat about 2 Tbs. of olive oil over medium-high heat. Once oil is hot, add cod fillets to the pan.
  7. Cook the cod 3 to 4 minutes per side, or until golden brown and cooked through.
  8. While cod cooks, add your baby bok choy to the hot pan with Shiitakes and baby corn. Turn heat up to medium and add a dash of the maple-soy glaze. Stir.
  9. Once cod is cooked through, add the remainder of the maple-soy glaze to the fish in the pan and cook for 1 to 2 minutes more.
  10. Serve glazed fish over stir-fried veggies and top with green scallions. Enjoy!

Ginger-Soy Glaze

How’d you like this ginger soy-glazed cod recipe? Let us know!



  1. Kathryn says

    This looks soooo good– it could pass for a restaurant dish! Yum :) thank goodness the fresh fish situation is not as dire as I suspected it would be in Colorado. Can’t wait to try this!

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