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Author Notes: My dad loves to go fishing, so I have been eating a lot of locally (very locally!) sourced fish since I was a kid. Fish is quintessential go-to food for me, and this is a recipe that I particularly like to make in summer because it is very easy, very quick but does not lack a bit of Asian flair. —Silvia Merler
- 2 6 ounces cod fillets
- 4-6 baby bok choy (depending on size)
- 1/2 yellow onion
- 1 pinch red pepper flakes
- 1/2 teaspoon sesame seeds
- 1 tablespoon olive oil
- 2 tablespoons water
- 2 teaspoons tamari (or soy) sauce
- 1 teaspoon rice vinegar
- 1 teaspoon oil + 1 teaspoon tamari (for seasoning the fish)
- black pepper to taste
- Season the cod: mix 1 tablespoon oil + 1 teaspoon of tamari sauce in a small bowl, then brush the cod with the mixture. Sprinkle with some salt and pepper to taste and let it rest while you prepare the bok choy
- Cut the baby bok choy in 2 or in 4, depending on size and you preference. Slice the onion (slices should not be too thin). Heat 1 tablespoon olive oil in a saucepan with a lid over medium heat, then add the sesame, the red pepper flakes, onions and the baby bok choy.
- Mix 2 tablespoons water with 2 teaspoons of tamari sauce and 1 teaspoon of rice vinegar. Let the onion sweat for a couple of minutes, then add the mixed sauces to the pan. Place the lid and let the vegetable cook over medium-low heat until tender (a couple more minutes, the vegetables should stil have a bite). If some sauce remain after this time, take the lid off and let it evaporate.
- Meanwhile, heat a skillet or pan over high heat. Add a thin layer of oil (1 or 2 teaspoons). When it is hot, reduce the heat to medium and lower in the fish fillets. Cook for three minutes without moving, then flip the fillets and cook for another 2 to 3 minutes, until the fish appears to be opaque and flaky. Serve accompanied by the baby bok choy, sprinkling with some more black pepper and sesame.