START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW 

Teriyaki-Glazed Cod with Ginger-Scallion Ramen

Traeger Kitchen


Teriyaki-Glazed Cod with Ginger-Scallion Ramen

Prep Time

45 Minutes

Cook Time

15 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Mesquite

Cod is a mild and meaty white fish that loves to be sauced with sweet and spicy teriyaki glaze. With ginger dressing over ramen noodles, this is a fla-vorful, Asian dish that every palette will enjoy.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 2 Tablespoon rice wine vinegar

  • 9 Tablespoon soy sauce

  • 2 Teaspoon lemon juice

  • 2 Teaspoon grated ginger

  • 1 Teaspoon sugar

  • 4 Tablespoon vegetable oil

  • 1 Tablespoon sesame oil

  • 6 Ounce Package Dried Ramen Noodles

  • 3 Whole scallions, chopped

  • 3 Tablespoon red bell pepper, diced

  • 1 1/2 Tablespoon toasted white and black sesame seeds

  • 1/2 Cup mirin

  • 1/4 Cup brown sugar

  • 1/4 Cup Japanese Sake

  • 1 1/2 Pound Cod Fillets

Steps

  • 1

    For the dressing, in a lidded jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger, and sugar. Shake until the sugar is dissolved. Add the vegetable and sesame oils and shake until emulsified.
    Ingredients
    • 2 Tablespoon rice wine vinegar

    • 1 Tablespoon soy sauce

    • 2 Teaspoon lemon juice

    • 2 Teaspoon grated ginger

    • 1 Teaspoon sugar

    • 4 Tablespoon vegetable oil

    • 1 Tablespoon sesame oil

  • 2

    In the meantime, cook the ramen in boiling water according to package directions. Discard the seasoning packets or save for another use. Drain the noodles, wash with cold running water, then drain again. Transfer to a medium mixing bowl.
    Ingredients
    • 6 Ounce Package Dried Ramen Noodles

  • 3

    Re-shake the dressing if it has separated. Pour half the dressing over the noodles and toss to coat. Add the scallions and red bell pepper and toss, adding more dressing as needed.
    Ingredients
    • 3 Whole scallions, chopped

    • 3 Tablespoon red bell pepper, diced

  • 4

    Garnish with sesame seeds. Cover and refrigerate until serving time. Note: The salad can also be served at room temperature.
    Ingredients
    • 1 1/2 Tablespoon toasted white and black sesame seeds

  • 5

    Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.
  • 6

    While the grill preheats, make the teriyaki glaze: Combine the soy sauce, mirin, brown sugar, and sake in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer the sauce until it is thick enough to coat the back of a spoon, about 15 minutes. Set aside.
    Ingredients
    • 1/2 Cup soy sauce

    • 1/2 Cup mirin

    • 1/4 Cup brown sugar

    • 1/4 Cup Japanese Sake

  • 7

    Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray. (Or oil it with vegetable oil.) Arrange the fish on the foiled baking sheet and brush the fillets with the teriyaki glaze using a basting brush.
    Ingredients
    • 1 1/2 Pound Cod Fillets

  • 8

    Put the baking sheet on the grill grate. Cook the fish for 10 minutes, then brush again with the glaze. When the fish is opaque and cooked through - about 5 minutes more - glaze again, then remove from the grill.
  • 9

    Transfer the cod fillets to plates and serve with the Ginger-Scallion Ramen. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.