Description
Discover how to make a delicious Teriyaki Glazed Cod with Rice and Bok Choy dish that will satisfy your Asian cuisine cravings. Perfect for a healthy and flavorful meal!
Ingredients
Scale
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (30 ml) vegetarian oyster sauce (I like Lee Kum Kee brand)
- 1 tablespoon (15 ml) rice vinegar
- 1 pound (450 g) baby or young bok choy, trimmed, washed, and halved lengthwise
- 3 tablespoons (45 ml) vegetable oil
- 3 garlic cloves, smashed, peeled, and minced
- 2 tablespoons (30 ml) minced fresh ginger
- 8 ounces (225 g) shiitake mushrooms, wiped clean and sliced 1/2-inch thick
- Salt
- 4–5 ounce (113–142 g) skinless white fish fillets
- 3 green onions, sliced thin
- 1 red chili, seeded and sliced thin
- Cooked udon noodles for serving
- Cooked udon, soba, or ramen noodles or rice, for serving
Instructions
- In a pint-sized container, mix all the sauce elements together and put it aside. Stir occasionally until the sugar is fully dissolved.
- Fill your sink with cold water and thoroughly clean the bok choy. Cut it in half lengthwise, rinse again if necessary, and use a salad spinner to dry it completely.
- Combine the minced ginger and garlic in a small dish.
- Place your wok over high heat. Once it’s hot enough that water droplets dance on the surface, quickly pour in 2 teaspoons of oil, followed by a portion of the ginger-garlic mix. Cook for roughly 30 seconds, just until their aroma fills the air, then add the mushroom slices and sauté for three minutes. During the final minute, add a spoonful of sauce and mix to coat the mushrooms. Transfer the mushrooms to a separate bowl.
- Pour a tablespoon of oil into the pan, add a portion of the ginger-garlic mix, and half of the bok choy. Cook with the cut side facing down for two minutes, then turn over, cook for an additional minute, add a spoonful of sauce, and mix to coat. Move the cooked bok choy to another bowl. Repeat the process for the remaining bok choy.
- Reduce the heat to medium, add the last teaspoon of oil, the remaining ginger-garlic mixture, and cook for 30 seconds. Pour in the remaining sauce. Carefully lay the cod fillets top side down into the simmering sauce. Cook for two minutes, gently turn them over, then cook for another two minutes.
- Place the cooked noodles or rice on plates or shallow bowls, arrange the vegetables and cod fillets on top. Drizzle with extra sauce, garnish with sliced green onions and red chili. Serve immediately.
Notes
- Thoroughly clean and dry the bok choy to remove any dirt before cooking.
- Sauté the mushrooms until tender and coated with the sauce for optimal flavor.
- Gently cook the fish fillets in the simmering sauce to keep them tender and flavorful.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Calories: 350
- Fat: 15g
- Protein: 25g
Keywords: soy sauce marinade, bok choy stir-fry, cod fillet recipe, udon noodle dish, garlic ginger sauce, shiitake mushroom saute