Description
Soy Sesame Glazed Cod with Charred Bok Choy became my go-to dinner when craving something fast and delicious. Tender fish meets crispy greens with a savory-sweet glaze that makes weeknight cooking feel like a restaurant-quality meal.
Ingredients
Scale
Proteins:
- 4 skinless cod fillets (about 6 ounces / 170 grams each)
- 4 heads of baby bok choy, halved lengthwise
Sauce and Seasonings:
- 3 tablespoons soy sauce (low-sodium)
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, finely minced
Cooking and Garnish:
- 1 tablespoon neutral cooking oil
- Sesame seeds
- Chopped scallions
- Salt
- Pepper
Instructions
- Whisk 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 teaspoons grated ginger, and 2 minced garlic cloves in a small bowl. This creates a vibrant, aromatic glaze that will complement the cod perfectly.
- Use paper towels to thoroughly dry 4 cod fillets (6 oz each). Sprinkle each side with salt and pepper, ensuring even seasoning across the entire surface.
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat (375°F). Place 4 halved baby bok choy cut-side down, creating a beautiful golden char for 2-3 minutes. Flip and cook opposite side for 1-2 minutes.
- Remove bok choy from pan and set aside. Add another splash of oil if needed to prevent sticking.
- Carefully place cod fillets in hot skillet. Cook for 3 minutes until bottom develops a golden crust at 375°F.
- Gently flip fillets. Cook additional 2-3 minutes until fish is nearly opaque throughout.
- Pour prepared glaze into skillet. Allow sauce to bubble and slightly thicken for 1 minute, tilting pan to coat fish evenly.
- Return bok choy to pan, letting it warm and absorb glaze for final 30-60 seconds.
- Transfer fish and vegetables to serving plates. Sprinkle with sesame seeds and chopped scallions for a fresh, elegant finish.
Notes
- Cod’s delicate texture means watching the cooking time closely, so the fish stays tender and doesn’t dry out.
- Fresh ginger and garlic make a huge difference in the glaze, so grate them yourself instead of using pre-minced versions.
- For a gluten-free version, swap regular soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Swap cod with salmon or halibut if cod isn’t available, as these fish have similar mild, flaky textures that work well with this Asian-inspired glaze.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 60 mg