Japanese · beginner
Pan-Seared Ponzu Glazed Cod With Daikon Radish
Flaky cod fillets pan-seared until golden and glazed in a tangy handmade citrus ponzu sauce, served with refreshing grated daikon radish.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat cod fillets completely dry with paper towels and dust lightly on all sides with cornstarch.
- 02
In a small bowl, whisk together the soy sauce, lemon juice, rice vinegar, and honey until fully combined to make the citrus ponzu sauce.
- 03
Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
- 04
Add the cod fillets to the skillet and sear undisturbed for 3 to 4 minutes per side until golden brown and almost cooked through.
- 05
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.
- 06
Transfer fish to plates, top each fillet with a mound of grated daikon radish, spoon sauce over top, and garnish with sesame seeds.
A LITTLE KITCHEN KNOW-HOW
Ponzu Glaze Reduction
Simmering citrus and soy sauce over low heat creates a shiny glaze that coats protein without overcooking it.
Notes from the kitchen
- 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.
