Easy Cod with AsianĀ Flair

September 11, 2016
0 Ratings
Photo by Silvia Merler
  • Serves 2
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

What You'll Need
  • 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
  1. 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
  2. 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.
  3. 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.
  4. 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.

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