This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that’s often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

Glazed Cod With Bok Choy, Ginger and Oyster Sauce

canola oil

garlic cloves, thinly sliced

ginger

baby bok choy,

Kosher salt and black pepper

oyster sauce

soy sauce

unsalted butter

lime juice

soba

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.

Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.

Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Used haddock which was on thin side so fish needed only 3 min/side.  Will double the sauce next time.  Once prep work is completed this goes together very quickly. Tasty dish.

Replaced garlic (allergy) with more ginger (thin slices). Used peanut oil and sprinkled with sesame seeds. No salt needed, but plenty of pepper. Added mirin to the sauce for an extra note. I prefer, as others do, to add more vegetables - tonight, pak choi will be joined by broccoli, carrot and red Bell pepper. Rinse the soba noodles in cold water to stop them cooking (and remove some of the starch). I've used coley, hake, haddock - tonight, line-caught cod. Flavours are *wonderful*.

Lots of great comments. My mods
1) don't add any salt 
2) next time I'll pan cook the fish first - then make the sauce on the side after & drizzle a bit on the fish and bok choy

Just excellent!  I made it as per the recipe, no changes.

I made this essentially as written except I was told you could subsitute hoisin sauce for oyster sauce, so I did a combo of those two. I used halibut, was great! Also, if you cover the pan as the fish cooks, the sauce does not cook away and the steam released from the fish keeps everything moist. I had bok choy from my farm share, it was not baby so I just cut it up a little. This is a keeper

Double the sauce. Simmer bok  choy in some broth in advance.

Added half a dozen sliced shiitakes with the bok choy, because I had originally planned to make a different recipe that called for them.  Otherwise followed the recipe as written--delicious.  A little extra oyster sauce wouldn't hurt; the small amount (cooking for two) tends to start to crystallize as the fish finishes. But still well worth a repeat.

We thought this was delicious as written! A lot may depend on the brand of oyster sauce, both in terms of salt and consistency. And it really is important to simmer slowly or the sauce will cook down to nothingness, but that direction is there.

I did make one tiny change, I removed the fish from the pan before swirling in the butter and lime juice, because my pan was a bit too small. 

Keeper recipe! Looking forward to trying it with various kinds of fish.

Great flavors, but my baby bok choy, which looked lovely at the store, had sand imbedded between the leaves towards the bottom, which I didn't realize until I bit into it at the table.

Next time I will separate the leaves and thoroughly rinse it all before cooking.

Made this recipe exactly as written (other than using broccoli instead of bok choy so increased the sauté time and put a lid on for better cooking) and it turned out amazing. My whole family loved it.

Some notes say it was too salty or not enough sauce or fish overcooked. No. Not at all. The fish is lightly salted, then goes into the sauce on medium LOW and sloooowly simmers the fish. I had chicken broth at the ready thinking I’d need it to make a true sauce, but I did not need it. 5/5 recipe.

Made this tonight as written with one small change. I chopped the bok choy before cooking it. It was delicious.

This is a great base recipe for any veggies, fish, and sauces you have, which is exactly the kind cooking i do on a weeknight. I used another commenter's recipe to sub for Oyster Sauce; I sauteed red pepper chunks first, removed from the pan, cooked the fish as per the recipe and used a thermometer to check temp, then removed the fish from the pan so it wouldn't overcook, threw back in the peppers with some spinach and a starch slurry, then served over rice. Divine! Different, yes, but great

I made this once as given, and found it way too salty, with no sauce to speak of.  The second time, I used less oyster sauce and added a bit of water to the bok choy, and about 1/3-1/2 c sake in addition to the oyster sauce and soy sauce.  MUCH better.  Next time, I may leave out the oyster sauce, or substitute hoisin

When we made this, used Halibut, rather than Cod and it turned out excellent - - any firm, white fish would do fine.
Also, rather than the prepared Oyster Sauce, I used 1/4 cup of soy sauce (or Amino Acids for lower sodium count) plus 1 Tbsp. Worchestire Sauce.

My partner and I sat down, dug into this, and both let out happy expletives: it’s that good!

[As a sub for the oyster sauce, which we didn’t have, I whipped together this — for half the recipe: 1 T each tamari and mirin, 1/2 t rice vinegar, 1/4 t fish sauce (to make vegan, could have used miso here), 1/4 t brown sugar, and 1/2 t cornstarch. 

Alternatively, Bon Appetit says equal parts soy sauce and hoisin will get you close to oyster sauce.]

But really, the key point here: amazing!

Good recipe. Ate it over udon noodles. Careful adding salt! The oyster sauce and soy sauce are probably enough.

Easy & tasty weeknight recipe. Added a handful of cilantro, green onions, and sliced jalapeño to the sauce -along with the lime juice - at the end to add a little more freshness. I also omitted the butter because it seemed excessive.

I use a vegetarian “oyster” sauce. It’s made with mushrooms.  It’s very good. You can find it at Asian markets.  If you have trouble finding it, google for recipes to make your own. Have fun!

Quartered the bok choy and added carrots. Followed recommendation to add broth to simmer sauce. Glad to have the extra liquid in the sauce, particularly for serving. Lime and butter at the end are key. Agree about salt - oyster sauce is extremely salty - no need to salt fish.

Very tasty flavors, but mine was over cooked. Maybe 2 min on each side for the fish, and then sit off the heat covered for another 2 min.

This is ridiculously good. The texture of the sauce is silky. I made exactly as written except I added no extra salt due to comments of high salt in oyster sauce and soy sauce. That was the right call. Served with some soba noodles also with the sauce on top. Make this!

Added some vegetable stock to have enough liquid to simmer with. Also added sesame seeds as a garnish

I made this by the book but it needs some TLC. The halved bok choy looks pretty on a plate, but too little of the surface area hits the flavors, leaving you with an awkward to eat, bitter accompaniment. It would be much better chopped and combined with a second veg like carrots, stir fried, to contrast. (And I don’t care if that screams the ‘70s; it tastes better,) Similarly, I like oyster sauce, but left mostly in its own as in this recipe it makes for a heavy, one-note gravy.

This recipe is delicious and a keeper!  Kosher salt is listed as an additional ingredient but definitely not need because the oyster sauce is very high in sodium.  I served over Thai noodles....yummy.  I  used 4 heads of baby bok choy and once split I browned them in a little butter, then cut them into bite size pieces. 
Next time, I will use 2 pounds of fish.

Used salmon spinach and yellow squash. Delish.

Adapts to single serving!, add carrot, splash wine. No added salt. 6 oz.cod.

When my son took his first bite, he said “I could eat something like this every night”.  I substituted tamari for soy sauce and did not use the entire amount of oyster sauce, in an effort to reduce sodium,  I only had a small amount of bok choy so added broccolini and sliced red bell pepper.  I steamed them with some chicken broth.

I recommend having some broth on hand when cooking the fish to keep the sauce smooth, as mine began to dry up a bit during the cooking process.

A keeper!

glazed cod with bok choy, ginger and oyster sauce

Total: 20 minutes

Servings: 4

Author : Kay Chun

Ingredients

Instructions

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