Step 1: Prep the Cod

1. Defrost the cod overnight in the refrigerator.
2. Rub the Chinese 5 spice evenly over the cod loins. Place them in the fridge to marinate for up to 1 hour.

Step 2: Make the Asian Slaw

1. In a large bowl, mix together fennel, red onion, lemon juice, chili, salt, and pepper.
2. Let the mixture sit for 15 minutes. Just before serving, fold in coriander leaves and mayonnaise.

Step 3: Cook the Glaze

1. Heat sesame oil in a small saucepan over medium heat.
2. Add garlic and ginger, cooking for about 30 seconds until fragrant and lightly golden.
3. Stir in soy sauce, honey, dark brown sugar, oyster sauce, and apple cider vinegar.
4. Simmer for 8-10 minutes, stirring frequently, until the sauce reduces by half. Let cool.

Step 4: Bake the Cod

1. Preheat oven to 180°C (350°F).
2. Line a baking tray with parchment paper and place the cod loins on it.
3. Bake for 10-12 minutes. Remove, drizzle a small amount of glaze over the cod, and return to the oven for another 4-5 minutes.

Step 5: Serve

1. Warm the remaining glaze gently before serving.
2. Plate the slaw on each dish and add the cod loins. Drizzle glaze over the cod and sprinkle with black sesame seeds.