- In a large non-stick skillet over high heat, cook the fish and the ginger in the oil for 4 minutes, without stirring. Add the butter and continue cooking for 1 minute or until a golden crust forms on the undersides of the cod. Season with salt and pepper and turn the cod over. Remove the skillet from the heat and let rest for 5 minutes or until the fish is cooked through. Transfer to a plate and keep warm. Keep the ginger and any cooking juices in the skillet.
- In the same skillet, add the broth, soy sauce, lime juice, brown sugar and sambal oelek. Bring to a boil and let reduce by half, for about 4 minutes. Remove and compost the ginger. Add the zucchini to the skillet and cook for about 2 minutes or until lightly wilted. Adjust the seasoning.
- Divide the cod and zucchini among 4 shallow bowls. Top with the avocado, green onion and cilantro. Drizzle with any cooking juices. Serve with rice, if desired.