In a small bowl, combine ¼ cup of low-sodium soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 tablespoon of grated fresh ginger, and 1 minced garlic clove. Whisk the mixture vigorously for about 30 seconds until well blended.

Place 1 pound of cod fillets in a shallow dish or a resealable bag. Pour the prepared marinade over the fish, ensuring each fillet is coated. Let it marinate in the refrigerator for 15 to 30 minutes.

Preheat your oven to 400°F (200°C) if baking, or heat a non-stick skillet over medium heat for pan-searing.

If baking, arrange the marinated fillets on a parchment-lined baking dish and bake for 12 to 15 minutes. If pan-searing, cook the fillets for about 3 to 4 minutes per side, spooning marinade over the fish as it cooks.

For a thicker glaze, pour the remaining marinade into a saucepan, heat over medium-low, and whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water. Allow to thicken for 2-3 minutes.

Remove the cod from heat, serve on a platter, drizzle thickened sauce if made, and garnish with green onions and sesame seeds.