Editorial sample recipeJapanesebeginnerDairy-FreePescatarianHigh-Protein

Pan-Seared Ponzu Glazed Cod With Daikon Radish

Name: Pan-Seared Ponzu Glazed Cod With Daikon Radish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600 g cod fillets, divided into 4 skinless portions; 2 tbsp cornstarch, for light dusting; 2 tbsp vegetable oil; 3 tbsp soy sauce; 2 tbsp fresh lemon juice; 1 tbsp rice vinegar; 1.5 tbsp honey; 0.5 cup daikon radish, peeled and finely grated; 1 tbsp toasted sesame seeds, for garnish

Flaky cod fillets pan-seared until golden and glazed in a tangy handmade citrus ponzu sauce, served with refreshing grated daikon radish.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Pan-Seared Ponzu Glazed Cod With Daikon Radish

AI illustration

Technique to learn

Ponzu Glaze Reduction

Simmering citrus and soy sauce over low heat creates a shiny glaze that coats protein without overcooking it.

Instructions

Step 1: Pat cod fillets completely dry with paper towels and dust lightly on all sides with cornstarch.

Step 2: In a small bowl, whisk together the soy sauce, lemon juice, rice vinegar, and honey until fully combined to make the citrus ponzu sauce.

Step 3: Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering.

Step 4: Add the cod fillets to the skillet and sear undisturbed for 3 to 4 minutes per side until golden brown and almost cooked through.

Step 5: Reduce heat to low and pour the sauce around the fish, simmering for 1 to 2 minutes while gently spooning glaze over fillets until glossy.

Step 6: Transfer fish to plates, top each fillet with a mound of grated daikon radish, spoon sauce over top, and garnish with sesame seeds.

Cooking tips

Squeeze the excess moisture gently from the grated daikon before plating so it doesn't dilute the savory glaze.
Avoid flipping the cod prematurely to allow a golden crust to build up.
Original home-cooking adaptation inspired by Japanese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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