Glazed Cod With Bok Choy, Ginger and Oyster Sauce

By Kay Chun

Glazed Cod With Bok Choy, Ginger and Oyster Sauce
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
4(2,001)
Comments
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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.

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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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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

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Ratings

4 out of 5
2,001 user ratings
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Comments

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!

Aviva

Wonderful recipe ! I did not add any salt per other comments and felt it was still on the salty side. Apparently low sodium oyster sauce is available on the market. I will use it next time. I added fresh chopped scallions to the bed of rice. Delicious !

David

Way too salty.

My husband loved this, as was expected becuase he loves chinese flavors. I added 3/4 cups water as I thought the sauce was a little strong on the Oyster Sauce. The fish in this recipe is perfectly cooked, which left me as a fan.

My husband loved this, as expected because he loves chinese flavors. I added 3/4 cups water ato the sauce as it was a little strong on the Oyster Sauce. The fish in this recipe is perfectly cooked, which left me as a fan.

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