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Because my dad's made this dish thousands of times (literally!) over his 50+ year career as a Chinese chef. And now, you get to learn all of his tips and techniques.
I know you'll love it as much as our community does - this recipe video has over 1.2M views and 18.5K likes on YouTube!
Fish is a weeknight dinner staple for a reason. It's quick to cook and when done right, super juicy and flaky. Just like Steamed Salmon, my dad transforms cod into a gourmet entrée with a simple marinade and cooking technique. It's one of our favorite meals and once you try it, we guarantee it'll become a regular part of your dinner rotation, too!
My dad uses a classic Chinese combination of garlic, ginger and scallion to enhance the cod. Garlic salt also adds an umami punch, but doesn't overwhelm cod's delicate flavor and texture. The cod can baked in a traditional oven, but my dad opts for an air fryer or toaster oven for both speed and easy clean up.
The key to the best baked fish is dry fish! Make sure you thoroughly pat the cod dry with paper towels before cooking, especially if the fish was recently defrosted. This removes excess moisture and helps the seasoning penetrate the fish.
Adding oil to the fish before you place it in the oven or air fryer seals in the juices, while a drizzle mid-way through cooking helps it crisp up nicely.
Finally, high heat is also essential to help keep the fish moist, which is why we're air frying the fish at 375° F and baking at 425°F.
My dad pairs his baked cod with blanched broccoli as a simple garnish and side, but you can serve it with any of our vegetable dishes. Stir-Fried Green Beans, Bok Choy or Choy Sum with Garlic would all be delicious!
Marinade Ingredinets
My dad usually cooks this cod in an air fryer or toaster oven to make it the ultimate low-effort meal.
Peel and mince the garlic (6 clove). Lightly smash the cloves and remove the skin. Chop off the hard root ends. Smash again and finely mince the cloves.
Smash the ginger (1.5 oz), flattening until it's almost a paste. This loosens up the fibers and helps create a fine mince rather than firm chunks. Chop until the ginger is finely minced.
Smash the scallions (0.50 oz), then slice into shorter sections. Line up the pieces and chop until the scallions are as finely minced as the garlic and ginger.
In a small bowl, combine the garlic salt (1 tablespoon), sugar (1 teaspoon), white pepper (0.25 teaspoon), cornstarch (2 teaspoon) and cooking wine (1 teaspoon). Mix to thoroughly combine.
Add the previously minced aromatics and stir to combine.
In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), rice vinegar (1 tablespoon), sugar (2 tablespoon), and chili sauce (0.50 teaspoon), if using.
Place the cod fillets (2 pound) on a sheet of paper towel and use it to pat the fish dry. Soak up as much moisture as you can, which will help the seasonings penetrate the fish.
Place the cod in a large bowl. Add the aromatic paste to the fish and use your hands to gently cover the fillets. Make sure each piece is coated evenly.
Add oil (1 tablespoon) to the marinaded cod. This helps remove some of the fishiness.
Lay a piece of aluminum foil in the air fryer basket, leaving some gaps along the sides. Drizzle 1 teaspoon of the oil (3 teaspoon) on top of the foil. This helps reduce sticking.
Place the cod into the foil-lined basket, spacing the fillets out evenly. Depending on the size of your air fryer, you may have to cook the fish in two batches. Top the fish with any extra marinade paste.
Insert the basket into the air fryer and set the temperature to 375°F and time to 12 minutes.
After the fish has been cooking for 6 minutes, remove the basket and drizzle the fish with another 1 teaspoon of oil. Insert the basket back into the air fryer and increase the temperature to 380°F. This will crisp up the top of the cod.
My dad ends up removing the fish after 11 minutes of cooking time. We’re aiming for an internal temperature of somewhere between 130°F to 135° F for firm, flaky, medium doneness, but the USDA recommended temperature is 145°F. Check using a thermometer to ensure an accurate temperature.
Preheat your toaster oven to 425°F.
Lay a piece of aluminum foil on the toaster oven baking tray. Drizzle 1 teaspoon of the oil (3 teaspoon) on top of the foil. This helps reduce sticking.
Place the cod on the foil-lined tray, spacing the fillets out evenly. Depending on the size of your toaster oven, you may have to cook the fish in two batches. Top the fish with any extra marinade paste.
Once preheated, place the tray on the lower rack and bake for 15 minutes. Move to the higher rack, then cook for another 5 minutes to get the top nice and crispy.
Boil 4 cups of water in a large pot over high heat. Add the remaining 1 teaspoon of the oil and salt.
When water comes to a boil, add broccoli (8 ounce) and lower the heat to medium.
After 5 to 6 minutes of simmering, remove the broccoli. You can adjust the cooking time based on your texture preference — this broccoli is pretty soft.
Plate the cooked cod with the broccoli. Drizzle with finishing oil (1 teaspoon).
Recipe courtesy of Made With Lau (videos available via link)
https://www.madewithlau.com/recipes/baked-cod
