Friday, May 10, 2013

Cod with Bok Choy and Broken Ginger Dressing

Fine Cooking recently had a feature on cooking fish in a sous-vide-inspired style at home.  I was not in the mood to try and keep a pot of water hot-but-not-simmering on my stovetop, but the flavors in one of the recipes sounded fantastic enough that I didn't want to pass up the recipe entirely.  Plus, we got baby bok choy in our produce box, which moved this recipe into the must-make pile!  Despite skipping the sous vide (and substituting cod for $24-a-pound bass), this dish turned out really well.  The method for preparing the bok choy is super easy and results in crisp-tender stems with slightly wilted leaves - perfect.  The sauce that goes over the fish has great ginger flavor and a little kick from crushed red pepper flakes. Definitely a winner!

Cod with Bok Choy and Broken Ginger Dressing (adapted from Fine Cooking)
Serves 2-3

3 T minced shallot (from one small shallot)
3 T vegetable oil, plus more for the pan
2 T soy sauce
1-1/2 T rice vinegar
1-1/2 T olive oil
1 T grated fresh ginger (from a piece of ginger about 1-1/2 inches long)
1/4 tsp crushed red pepper flakes
Kosher salt
1 garlic clove, minced
4 heads of baby bok choy, root ends removed and leaves separated
2 medium scallions, light green parts coarsely chopped
1 pound cod

1. Combine the shallots, vegetable oil, soy sauce, vinegar, olive oil, ginger, and red pepper flakes in a small bowl.  Add a generous pinch of salt.  Stir together with a fork, and set aside.
2. Heat a non-stick skillet over medium heat.  Add a little bit of oil and the garlic.  Stir together for about a minute, until slightly softened.  Add the bok choy, arrange in an even layer, and then cover and reduce heat to medium low.  Let cook for 5 minutes, until the boy choy is crisp-tender.  Remove the lid, turn off the heat, and stir in the scallions.
3. While the boy choy is cooking, heat another non-stick skillet over medium-high heat.  Add a little bit of oil.  When the oil is hot, add the fish.  Season generously with salt and pepper.  Cook about 5 minutes, flipping the fish once, until cooked through.
4. Serve the fish over the boy choy, and top with the ginger dressing.


  1. This looks absolutely delicious! I would of done the same thing with the fish. I've never had bok choy except in Chinese food - I need more it in my life!

  2. I don't really eat fish, but the bok choy looks amazing. I'm going to make some ASAP :)

  3. I adore such recipes, there's much of Asian flavors inside. What a lovely pairing, the dish and the Chinese veggie.

  4. I don't know that I'd have the patience to sous-vide at home either. But even without it, this dish seems to have turned out perfectly!

  5. what a gorgeous photo! This would be a total go-to dinner for me (and i would DEFINITELY not be doing a sous-vide on anything, no way). :) but i love bok choy, and i eat lots of fish during the summer. Beautiful, Sara.