Glazed Cod With Bok Choy, Ginger and Oyster Sauce
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
Amy
Is there a substitute for oyster sauce?
Sue Anne Lake
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.
Hannah
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!
Stephanie
Good recipe. Ate it over udon noodles. Careful adding salt! The oyster sauce and soy sauce are probably enough.
David C
Easy & tasty weeknight recipe. Added a handful of cilantro, green onions, and sliced jalapeño to the sauce -along with the lime juice - at the end to add a little more freshness. I also omitted the butter because it seemed excessive.
S
I use a vegetarian “oyster” sauce. It’s made with mushrooms. It’s very good. You can find it at Asian markets. If you have trouble finding it, google for recipes to make your own. Have fun!
lizzie
Quartered the bok choy and added carrots. Followed recommendation to add broth to simmer sauce. Glad to have the extra liquid in the sauce, particularly for serving. Lime and butter at the end are key. Agree about salt - oyster sauce is extremely salty - no need to salt fish.
Judy K.
Very tasty flavors, but mine was over cooked. Maybe 2 min on each side for the fish, and then sit off the heat covered for another 2 min.
Leskap19
This is ridiculously good. The texture of the sauce is silky. I made exactly as written except I added no extra salt due to comments of high salt in oyster sauce and soy sauce. That was the right call. Served with some soba noodles also with the sauce on top. Make this!
jond
Added some vegetable stock to have enough liquid to simmer with. Also added sesame seeds as a garnish
SteveD
I made this by the book but it needs some TLC. The halved bok choy looks pretty on a plate, but too little of the surface area hits the flavors, leaving you with an awkward to eat, bitter accompaniment. It would be much better chopped and combined with a second veg like carrots, stir fried, to contrast. (And I don’t care if that screams the ‘70s; it tastes better,) Similarly, I like oyster sauce, but left mostly in its own as in this recipe it makes for a heavy, one-note gravy.
Petie
This recipe is delicious and a keeper! Kosher salt is listed as an additional ingredient but definitely not need because the oyster sauce is very high in sodium. I served over Thai noodles....yummy. I used 4 heads of baby bok choy and once split I browned them in a little butter, then cut them into bite size pieces. Next time, I will use 2 pounds of fish.
gb
Used salmon spinach and yellow squash. Delish.
Gaily Tucson
Adapts to single serving!, add carrot, splash wine. No added salt. 6 oz.cod.
Lisa G
When my son took his first bite, he said “I could eat something like this every night”. I substituted tamari for soy sauce and did not use the entire amount of oyster sauce, in an effort to reduce sodium, I only had a small amount of bok choy so added broccolini and sliced red bell pepper. I steamed them with some chicken broth. I recommend having some broth on hand when cooking the fish to keep the sauce smooth, as mine began to dry up a bit during the cooking process. A keeper!
Joan
This was amazing. My cod fell apart so I will cut larger pieces next time.
Judy
Used haddock which was on thin side so fish needed only 3 min/side. Will double the sauce next time. Once prep work is completed this goes together very quickly. Tasty dish.
Jo F.
Replaced garlic (allergy) with more ginger (thin slices). Used peanut oil and sprinkled with sesame seeds. No salt needed, but plenty of pepper. Added mirin to the sauce for an extra note. I prefer, as others do, to add more vegetables - tonight, pak choi will be joined by broccoli, carrot and red Bell pepper. Rinse the soba noodles in cold water to stop them cooking (and remove some of the starch). I've used coley, hake, haddock - tonight, line-caught cod. Flavours are *wonderful*.
flip
Lots of great comments. My mods 1) don't add any salt 2) next time I'll pan cook the fish first - then make the sauce on the side after & drizzle a bit on the fish and bok choy
Nicole
Scallions Broth
carolk
Just excellent! I made it as per the recipe, no changes.
Marian
I made this essentially as written except I was told you could subsitute hoisin sauce for oyster sauce, so I did a combo of those two. I used halibut, was great! Also, if you cover the pan as the fish cooks, the sauce does not cook away and the steam released from the fish keeps everything moist. I had bok choy from my farm share, it was not baby so I just cut it up a little. This is a keeper
Laura
Double the sauce. Simmer bok choy in some broth in advance.
Crazy cat lady
Added half a dozen sliced shiitakes with the bok choy, because I had originally planned to make a different recipe that called for them. Otherwise followed the recipe as written--delicious. A little extra oyster sauce wouldn't hurt; the small amount (cooking for two) tends to start to crystallize as the fish finishes. But still well worth a repeat.
Fernando
We thought this was delicious as written! A lot may depend on the brand of oyster sauce, both in terms of salt and consistency. And it really is important to simmer slowly or the sauce will cook down to nothingness, but that direction is there. I did make one tiny change, I removed the fish from the pan before swirling in the butter and lime juice, because my pan was a bit too small. Keeper recipe! Looking forward to trying it with various kinds of fish.
BillDee
Great flavors, but my baby bok choy, which looked lovely at the store, had sand imbedded between the leaves towards the bottom, which I didn't realize until I bit into it at the table. Next time I will separate the leaves and thoroughly rinse it all before cooking.
Meghan
Made this recipe exactly as written (other than using broccoli instead of bok choy so increased the sauté time and put a lid on for better cooking) and it turned out amazing. My whole family loved it. Some notes say it was too salty or not enough sauce or fish overcooked. No. Not at all. The fish is lightly salted, then goes into the sauce on medium LOW and sloooowly simmers the fish. I had chicken broth at the ready thinking I’d need it to make a true sauce, but I did not need it. 5/5 recipe.
Name winifred
Delicious. Easy. Fast.
lauren
Made this tonight as written with one small change. I chopped the bok choy before cooking it. It was delicious.
grptcoooker
This is a great base recipe for any veggies, fish, and sauces you have, which is exactly the kind cooking i do on a weeknight. I used another commenter's recipe to sub for Oyster Sauce; I sauteed red pepper chunks first, removed from the pan, cooked the fish as per the recipe and used a thermometer to check temp, then removed the fish from the pan so it wouldn't overcook, threw back in the peppers with some spinach and a starch slurry, then served over rice. Divine! Different, yes, but great
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