Finally got around fine tuning the Glaze recipe. Sorry for the wait Heather!
Sesame Soy Garlic/Ginger Glaze
3 Tbsp Soy Sauce (or any other soy based sauce, Memmi or Teriyaki works well too)
1 Tbsp Cooking wine
1 tsp Crushed garlic
1/2 tsp crushed ginger (optional)
1 tsp cornstarch
2 tsp brown sugar (if you are using Memmi or Teriyaki sauce, omit the sugar)
1/2 tsp sesame oil
1-2 tsp of sesame seeds
Add all ingredients together in a bowl or cup. Let sit.
After pan frying fish filets that have been lightly salted and peppered, remove from fish from pan. Remove pan from stove and add 1/4 cup water to deglaze pan and cool down a bit. Use your spatula to scrap up any flavour goodies on the pan.
Stir up your soy mixture, so that cornstarch is stirred up, then add mixture to pan. On med. low heat, stir constantly till mixture thickens and clears up, then remove from heat.
You can now either place your fish back in the pan to coat pieces, or plate the fish and drizzle the glaze/sauce over the fish. sprinkle a few more sesame to garnish on top.
Makes enough sauce for 2-3 servings.
This glaze works well with prawns as well.
Looks very yummy! What kind of cod did you use.
[...] I wonder if the sweetness would be overwhelming), but eventually I found a pretty nice recipe on Dash of Food, realized it was very similar to something else I’ve done with fish, and was [...]