Grilled Cod with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled cod with bamboo shoot recipe is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The delicate flaky cod pairs beautifully with the tender, slightly sweet bamboo shoots, all brought together with a savory ginger garlic sauce. What I love most is that cod is packed with lean protein and omega 3 fatty acids that are wonderful for your heart health. The whole dish is light, fresh, and honestly feels a bit fancy, but trust me, it's simple enough for any home cook to master.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 355 mlfresh bamboo shoots(sliced into thin strips)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 3scallions(white and green parts separated, sliced)
- 3garlic cloves(minced)
- 1 tablespoonvegetable oil(for brushing grill)
- 1 tablespoonsesame seeds(toasted)
- ¼ teaspoonblack pepper
- ½ teaspoonsea salt
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and brush the grates with vegetable oil to prevent sticking.
Tip: Oil the grates when they're hot for better non-stick results.
- 2
Pat the cod fillets dry with paper towels and season both sides with sea salt and black pepper. Set aside.
Tip: Dry fish ensures better browning and prevents steaming on the grill.
- 3
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced ginger, and garlic to create the glaze.
Tip: Prepare the glaze while the grill heats for optimal timing.
- 4
Heat 1 tablespoon of sesame oil in a skillet over medium heat and briefly sauté the sliced bamboo shoots with the white parts of scallions for 3-4 minutes until warmed through and slightly caramelized. Season with a pinch of salt.
Tip: Don't overcook the bamboo shoots as they should retain their tender crunch.
- 5
Place the cod fillets skin-side down on the grill for 5-6 minutes until the skin becomes crispy and the fish releases easily from the grates.
Tip: Don't move the fish while it cooks; this helps develop a beautiful crust.
- 6
Carefully flip the cod fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Cook times vary based on fillet thickness; thinner fillets may need less time.
- 7
During the last minute of cooking, brush the top of each cod fillet with the prepared soy-ginger glaze, reserving some for drizzling.
Tip: Add the glaze near the end of cooking to prevent burning.
- 8
Transfer the grilled cod to serving plates and top each fillet with the sautéed bamboo shoots. Drizzle with remaining glaze and garnish with toasted sesame seeds and green scallion parts.
Tip: The contrast of hot fish and glazed bamboo shoots creates wonderful texture and flavor.
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