Description
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.
Ingredients
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)
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.
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.