The Pioneer Woman Keeps This 1 Item in Her Freezer 'All the Time'

As the queen of 16-minute meals and a whiz at all things comfort food (we still can’t get enough of her homemade SpaghettiOs and, One-Pot Sloppy Joe Mac), you might imagine that Ree Drummond’s freezer is stocked with a steady supply of staples like ground beef, hash browns, mixed vegetables, and bread.

That being said, The Pioneer Woman keeps surprising us with her unexpected twists on the classics. Case in point: the shocking ingredient she adds to her signature pecan pie. A recent episode of her Food Network show clued us in about the single item that trumps the aforementioned freezer essentials as a must.

Introducing her Mango Glazed Cod during an episode of her series, Drummond admits, “Living in a land-locked state and living among a bunch of meat-eaters, I often face the reality that there is not enough fish in my life. Well, I am turning over a new leaf today;” although the fish isn’t that freezer find.

This perfect-for-company entrée is “so easy to make” and “very, very fast,” according to Drummond, and it’s so tasty it might just turn meat lovers around.

The recipe starts by placing cod filets inside a large baking dish, then layering on a generous amount of thinly sliced red onions. Top that with thick half-moon slices of zucchini. Next, thinly sliced Fresno chiles to “add a little interest,” Drummond explains, before a drizzle of olive oil tops things off.

As good as that foundation is, this seafood supper is all about the “sticky sauce that is going to glaze the cod,” Drummond continues.

In a pitcher or large liquid measuring cup, combine soy sauce, mango preserves (hence the name of the dish), and a generous amount of fresh ginger—the must-have ingredient we’ve all been waiting for.

Why Ree Drummond Always Keeps Fresh Ginger in the Freezer

“It is so hard to substitute the flavor of fresh ginger with anything else. I try to keep a knob of it in my freezer all of the time,” Drummond says. “I never want to be without it when I need it.”

And need it she does, for this cod, of course, as well as for speedy stir-fries, soups, salads, and more.

In case you missed it, ginger is a relative of turmeric, cardamom, and galangal, and it lends a sweet-and-spicy, peppery, and warm undertone to any recipe it touches. You can find ginger in powdered form (to use in creations like Mom's Ginger Snaps, Refreshing Non-Alcoholic Ginger Beer, and Pumpkin Ginger Cupcakes), as well as crystallized (aka candied) or in its au natural fashion as a fresh root.

That latter type of ginger is the one ingredient Drummond says she stocks in her freezer as often as possible, since it infuses such deep, enticing flavor. Fresh, unpeeled ginger should last for up to 1 month when stored in your refrigerator’s crisper drawer, and peeled ginger should keep for about 2 weeks. To extend fresh ginger’s lifespan, wrap the root (unpeeled) tightly in plastic wrap, transfer to a freezer-safe zip-top bag, label, date, and freeze for 3 to 4 months. You can grate it into recipes straight from the freezer; no need to thaw.

To round out the sauce for her cod recipe, Drummond adds grated fresh garlic alongside the grated fresh ginger, a splash of rice wine vinegar, a shake of crushed red pepper, and a spoonful of cornstarch to help the sauce turn more syrupy in texture. After stirring to blend the starch into the sauce, Drummond pours the gingery mango-soy mixture on top. Then all that’s left to do is broil the fish for 10 minutes, basting halfway through with the sauce.

“I’m in love with this recipe,” Drummond says, admitting that the cod remains the star of the show, but ginger sounds like a great supporting cast member.

If you’re feeling renewed enthusiasm to cook with fresh ginger after tasting Drummonds’ Mango Glazed Cod—or simply hearing her rave about the aromatic root’s impact as part of what she deems “a winner, winner fish dinner”—consider cooking your way through these fan-favorite recipes for dinner, dessert, and beyond:

Was this page helpful?

Thanks for your feedback!

Tell us why!