Glazed Cod With Bok Choy, Ginger and Oyster Sauce
This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that’s often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.
- Serves: 4 persons
- 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
- 1 ½pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
- 1tablespoon unsalted butter
- 1tablespoon lime juice
- Cooked rice, soba or egg noodles, for serving
Step 1In 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 2Add 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 3Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.