Glazed Cod With Bok Choy, Ginger and Oyster Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3tablespoons canola oil
- 3garlic cloves, thinly sliced
- 2tablespoons minced fresh ginger
- 1pound baby bok choy, halved lengthwise
- Kosher salt and black pepper
- ¼cup oyster sauce
- 1tablespoon low-sodium soy sauce
- 1½pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
- 1tablespoon unsalted butter
- 1tablespoon lime juice
- Cooked rice, soba or egg noodles, for serving
Nutritional analysis per serving (4 servings)
362 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 34 grams protein; 882 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
- Step 2
Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
- Step 3
Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.
Private Notes
Advertisement
Comments
Is there a substitute for oyster sauce?
When we made this, used Halibut, rather than Cod and it turned out excellent - - any firm, white fish would do fine. Also, rather than the prepared Oyster Sauce, I used 1/4 cup of soy sauce (or Amino Acids for lower sodium count) plus 1 Tbsp. Worchestire Sauce.
My partner and I sat down, dug into this, and both let out happy expletives: it’s that good! [As a sub for the oyster sauce, which we didn’t have, I whipped together this — for half the recipe: 1 T each tamari and mirin, 1/2 t rice vinegar, 1/4 t fish sauce (to make vegan, could have used miso here), 1/4 t brown sugar, and 1/2 t cornstarch. Alternatively, Bon Appetit says equal parts soy sauce and hoisin will get you close to oyster sauce.] But really, the key point here: amazing!
DO NOT MAKE THIS RECIPE AS WRITTEN The sauce is inedible, it is basically oyster sauce with a splash of soy for additional salt, butter for fat and the lime juice cannot possibly balance the heaviness of the oyster sauce. Invent your own sauce, use another recipe, but whatever you do, DO NOT MAKE THE SAUCE AS WRITTEN.
This is really not good unless you love soy sauce/oyster sauce. That’s what it tastes like. I followed the recipe and it was terrible. I love to cook and can rescue recipes if they aren’t good. There was no rescuing this one.
Delicious and flexible. I made it with sea bass. I used sugar snap peas instead of bok choy because that is what I had on hand. When the fish was done, I removed it from the pan and tossed in the snap peas and soba noodles to reheat and soak up the remaining sauce. will make again. And again.