Baked Cod with Garlic, Ginger, and Scallion

Steps

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1. 1
   Prepare garlic: take 6 cloves, smash and peel them, remove the hard stem ends, smash flat again, then mince finely by chopping from multiple angles.
   ▶ ≈0:24
2. 2
   Prepare ginger: take about 1.5 oz of ginger, smash flat with a cleaver until nearly paste-like, then mince finely.
   ▶ ≈0:51
3. 3
   Prepare green onions: smash first, chop into short sections, line them up, then mince to the same fineness as the garlic and ginger.
   ▶ ≈1:25
4. 4
   Make the marinade: combine 1 tbsp salt, 1 tsp white pepper powder, 2 tsp cornstarch (to seal the fish surface), and 1 tsp cooking wine; mix in the minced garlic, ginger, and green onion until well combined.
   ▶ ≈1:39
5. 5
   Prepare cod: use 2 pounds of thawed skinless, boneless cod fillets. Soak briefly in water, then pat with kitchen towels to remove excess moisture while keeping slightly moist.
   ▶ ≈2:26
6. 6
   Marinate the fish: add the garlic-ginger-scallion marinade to the cod and mix gently by hand until every piece is evenly coated.
   ▶ ≈3:39
7. 7
   Coat with oil: add 1 tbsp oil to the marinated fish and mix in. Oil reduces fishiness and improves flavor.
   ▶ ≈5:29
8. 8
   Prepare trays: line each baking tray with aluminum foil, leaving some space uncovered. Add 1 tsp oil to each tray.
   ▶ ≈5:51
9. 9
   Arrange cod: evenly distribute the marinated cod pieces between the two trays without crowding.
   ▶ ≈6:26
10. 10
    Top with marinade: spread any remaining garlic and ginger marinade paste evenly over each fish piece for aromatic fragrance during cooking.
    ▶ ≈6:32
11. 11
    Air fryer cooking: set air fryer to 375°F for 12 minutes. Since it preheats quickly, the fish can go in during preheating.
    ▶ ≈7:25
12. 12
    Oven preparation: preheat toaster oven or regular oven to 425°F. High heat quickly seals the surface and locks in juices for tender, moist fish.
    ▶ ≈6:51
13. 13
    Blanch broccoli (optional): add 1 tsp oil and 1 tsp salt to boiling water. Blanch broccoli for 5-6 minutes to desired doneness, then drain and set aside.
    ▶ ≈7:43
14. 14
    Check during cooking: after 6 minutes, check progress. When garlic begins to change color, add another 1 tsp oil for crispiness. If using toaster oven, increase to 380°F to continue.
    ▶ ≈8:03
15. 15
    Check doneness: use a thermometer to verify internal temperature reaches 130-135°F for medium doneness, or 145°F for safety. Remove 5-10°F before target to account for carryover cooking.
    ▶ ≈8:48
16. 16
    Final step (toaster oven version): after 15 minutes, move the tray to the highest rack position and cook for another 5 minutes to achieve a crispy top.
    ▶ ≈9:22
17. 17
    Plate and finish: transfer fish to serving plates, drizzle 1 tsp oil over each serving for a glossy appearance, and arrange with blanched broccoli.
    ▶ ≈9:40
18. 18
    Make dipping sauce (optional): combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp rice vinegar, and 2 tbsp sugar for sweet and sour sauce. Add spicy chili oil or extra sugar if desired.
    ▶ ≈4:58