Inspired by traditional East Asian cooking methods, this recipe gently simmers fresh cod in a savory broth infused with garlic, ginger, and soy sauce. Paired with tender baby bok choy and seasoned with classic aromatics, it’s a beautiful blend of clean eating and deep, satisfying flavor. It’s the kind of dish you’d find at a cozy, tucked-away spot in a quiet part of the city—except you’re making it at home, and it’s surprisingly simple.

This is one of those meals I like to pull out when I want something that feels special but doesn’t require a ton of effort. It’s also perfect for anyone following a keto or low-carb lifestyle, because it skips heavy carbs and instead focuses on wholesome fats and proteins, along with nutrient-dense greens.

I remember the first time I had something like this in a tiny, family-run restaurant in Kyoto. It was so simple—just fish, greens, broth—but it left an impression. This dish recreates that experience in a way that’s doable for a weeknight dinner or a quiet weekend meal.

Why You’ll Love This Recipe:

• Perfect for Low-Carb & Keto Diets: All the flavor without the carbs.
• Quick & Easy: Minimal prep, and everything simmers in one pan.
• Full of Flavor: The garlic, ginger, and soy base makes the fish and greens shine.
• Comforting Yet Light: Great for when you want something cozy but not heavy.
• Versatile: Works well with other white fish too, or switch up the greens.

INGREDIENTS YOU’LL NEED:

• 2 cod fillets
• 4 baby bok choy (halved)
• 2 garlic cloves (minced)
• 1-inch piece fresh ginger (grated)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 teaspoon fish sauce
• 1 green onion (thinly sliced, for garnish)
• Sesame seeds (optional, for garnish)

HOW TO MAKE ASIAN-STYLE KETO BRAISED COD WITH BOK CHOY:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Warm up your pan
Start by heating the olive oil in a large skillet or sauté pan over medium heat. You want the oil to shimmer a bit—that’s how you’ll know it’s hot enough.

Step 2: Sauté aromatics
Toss in the minced garlic and grated ginger. Let them sizzle for about 30 seconds to 1 minute. You’ll know it’s ready when your kitchen starts smelling incredible—warm, spicy, and slightly sweet.

Step 3: Add the cod
Place the cod fillets gently into the pan. Sear them for about 1–2 minutes per side, just enough to get a light golden color. Don’t worry about cooking them through just yet; they’ll finish in the broth.

Step 4: Build your broth
Now pour in the chicken broth, soy sauce, fish sauce, and sesame oil. Gently stir around the fish so all the flavors start blending into a rich, savory base. Bring it all to a gentle simmer.

Step 5: Add bok choy and cover
Nestle the halved bok choy around the fish, cut side down. Cover the pan with a lid and let everything braise for about 6–8 minutes. The bok choy should become tender but still hold its shape, and the cod should flake easily with a fork.

Step 6: Garnish and serve
Carefully spoon the fish and bok choy into shallow bowls, then drizzle some of the fragrant broth over the top. Sprinkle with sliced green onion and sesame seeds if you like that extra crunch and pop of flavor.

HELPFUL TIPS:

• Use fresh cod for the best texture and flavor—though frozen works in a pinch if thawed properly.
• Don’t overcook the cod—it should flake easily but stay moist.
• If your bok choy is large, feel free to quarter it or chop it into smaller pieces.
• For extra richness, you can swirl in a teaspoon of butter or ghee at the end before serving.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Braising
• Cuisine: Asian-Inspired
• Diet: Keto, Low-Carb, Gluten-Free (if using tamari)

NOTES:

This dish pairs beautifully with a side of cauliflower rice or a handful of steamed greens if you’re looking to round out the meal a bit more. It’s one of those recipes that tastes like it took hours to make—but really, it’s on the table in under 30 minutes.

NUTRITIONAL INFORMATION:

Estimated per serving:
Calories: 320
Protein: 32g
Fat: 18g
Carbohydrates: 4g
Fiber: 1g
Net Carbs: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use a different type of fish?
Yes! Any firm white fish like halibut, haddock, or sea bass would work beautifully.

What if I can’t find baby bok choy?
You can sub in regular bok choy, napa cabbage, or even spinach. Just adjust the cooking time so the greens don’t overcook.

Is this dish spicy?
Not at all! But if you want to add a little heat, feel free to toss in a sliced red chili or a pinch of chili flakes with the garlic and ginger.

Can I meal prep this?
Definitely. The broth helps keep the fish moist, so it reheats nicely. Just be gentle when warming it back up so the fish doesn’t dry out.

STORAGE INSTRUCTIONS:

Let the dish cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy, low-carb dishes:

• Asian-Style Tuna Cakes with Spicy Mayo
• Asian Cucumber and Carrot Sala
• Beef and Pepper Rice Bowl

CONCLUSION

There’s something so satisfying about a recipe that’s simple enough for a busy weeknight, but feels like a treat. This Asian-Style Keto Braised Cod with Bok Choy strikes that perfect balance. It’s comforting, clean, full of flavor, and feels just a little bit special every time you make it. Whether you’re eating keto or just craving something wholesome and deeply savory, this one’s bound to become a favorite.

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