While some people tend to get tired of cod, fresh cod is a true thing of beauty and if you can get it when it first comes into season when it’s at it’s prime, it’s a real show-stopping piece of fish. It needs nothing more than a simple treatment and takes minutes to make.
This recipe is full of big, bright flavors that really accent the fresh sweetness of the cod and the charred bok choy is a perfect side dish.
See recipe and recipe video below!
4 4-6oz cod fillet
4 heads of baby bok choy, split in half
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha
1 tablespoon fresh lime juice
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon Chinese hot mustard
2 scallions, chopped (green part only) – for garnish
Lime wedges – for garnish
Combine soy sauce, hoisin, sriracha, lime juice, ground ginger, garlic powder, and Chinese hot mustard into a bowl and stir to combine
Place cod fillets on a well-oiled baking sheet and coat each fillet with sauce and sprinkle with sesame seeds, reserve any remaining sauce for garnish at the end
Place cod fillets in a pre-heated oven set to broil and cook for 5-7 minutes or until the fish is fully cooked through and flakes easily
Place sliced bok choy facedown in a dry, pre-heated pan set over medium-high heat. Cook until the leaves begin to char and wilt, approximately 2 minutes per side. Add 2-4 tablespoons of water to steam the bok choy. Cook until the water fully reduces and the bok choy is tender, approximately two minutes. Add more water and continue to steam if needed
Plate the cod and the bok choy. Garnish with chopped scallions and lime wedges and drizzle with additional sauce if desired. Enjoy!