Larry’s Catch
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Larry's Catch | Nov 02, 2025 | Low Carb

Morue noire glacée au soya-gingembre

Morue noire rôtie tendre, glacée au soja, au gingembre et au miel — simple, brillant et parfaitement équilibré.

Servings 4 ppl
Cook 15 min
Difficulty Intermediate
Dietary Low Carb

Ingrédients

  • 4 fillets (about 6 oz each) Larry’s Catch Wild Black Cod, skin on
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp mirin or rice vinegar
  • 1 tsp fresh grated ginger
  • 1 clove garlic, minced
  • 1 tbsp neutral oil
  • Optional garnish: sliced scallions or sesame seeds

Nutrition

  • Calories: 450 kcal
  • Protein: 28 g
  • Total Fat: 30 g
  • Saturated Fat: 6 g
  • Carbohydrates: 14 g
  • Sugars: 10 g
  • Fiber: 0 g
  • Cholesterol: 85 mg
  • Sodium: 720 mg
Nutrition values are estimates and may vary based on ingredients used.

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat black cod fillets dry and place skin-side down on the prepared baking sheet.
  3. In a small bowl, whisk together soy sauce, honey, mirin (or rice vinegar), grated ginger, and minced garlic.
  4. Brush half of the glaze evenly over the fish.
  5. Bake for 10–12 minutes, until the fish flakes easily with a fork.
  6. Optional: broil for the final 1 minute to lightly caramelize the glaze.
  7. Drizzle remaining glaze over the fish and garnish with scallions or sesame seeds before serving.
Source: https://larryscatch.com/blogs/recipes-3/soy-ginger-glazed-black-cod
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