Gluten Free Garlic-Ginger Cod Stir-Fry

Total time30 min

Prep time15 min

Cook time15 min

4.5

(25)

Stir-fry nights just got a serious upgrade, and this garlic-ginger cod version serves four in a fraction of the time it takes to order takeout. The key swap that makes this work without wheat is tamari in place of regular soy sauce — it delivers that same deep, savory punch with none of the gluten concerns that make so many stir-fry sauces off-limits. Cornstarch does double duty here, giving the cod a light, golden crust and thickening the glossy sauce into something that clings beautifully to every piece of broccoli and red bell pepper. Fresh ginger and minced garlic hit the hot pan just long enough to bloom into something fragrant and bold without burning, which is the kind of small technique that makes a weeknight dish taste genuinely restaurant-worthy. The cod itself stays tender and flaky because it gets seared separately and folded back in at the very end — no rubbery fish, no falling-apart chunks. A drizzle of toasted sesame oil and a scatter of scallion greens finish the whole thing off with brightness and depth. Spoon it over white rice and you've got a complete, satisfying meal that doesn't ask you to compromise on flavor for a single second.

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Ingredients

4 servings

For the cod

1 ½ lb cod fillets, cut into 1 ½-inch chunks
1 tbsp cornstarch
¼ tsp salt
¼ tsp black pepper

For the sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tbsp honey
1 tsp cornstarch
1 tsp toasted sesame oil

For the stir-fry

2 tbsp neutral oil (such as avocado or canola oil), divided
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
1 red bell pepper, thinly sliced
2 cups broccoli florets
3 scallions, thinly sliced (white and green parts separated)

For serving

1 tsp sesame seeds (optional)
cooked white rice, for serving (optional)

Instructions

1
In a small bowl, whisk together the tamari, rice vinegar, honey, 1 tsp cornstarch, and toasted sesame oil until the cornstarch is fully dissolved. Set the sauce aside.
2
Pat the cod chunks dry with paper towels, then toss them in a bowl with 1 tbsp cornstarch, salt, and black pepper until evenly coated.

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