Glazed Cod With Bok Choy, Ginger and Oyster Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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.
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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
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!
Tasty but too salty. Don’t add any salt, and perhaps reduce the oyster sauce.
Enjoyed this. A few things we did or noted for next time .. Cut bok choy into small pieces. Our ‘baby’ BK was too big for the pan. Can leave Cod in larger pieces. Started with one long 1.5 lb piece and cut it into 4. Perhaps into 8 would have been just fine. Do in a wok, with 1 Tble oil to start. Used our largest All Clad, but it was really a bit small. Also, we usually just wok with 1 tablespoon oil, and that seemed like it would work better next time. Also, just got some new oyster sauce in the market. It was “Cantonese” and flowed more easily than the usual “Dynasty” brand.
This was delicious! Some of the bok choy I had was bigger than the others, so I quartered them, but liked having them cut lengthwise. Added shiitake mushrooms and cooked those with the bok choy for more like 7-8 minutes and from time to time put a lid over them to help steam them to make sure they cooked right. Came out great and still not overcooked. I threw in some green onion at the end when finishing the sauce. Also added some Chinese cooking wine to the sauce. Discovered I didn’t have any limes, so used a lime ponzu sauce and that worked well.
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