Let’s say you crave Japanese food but can’t go out due to a tight budget. Not only will this recipe satisfy the urge, but it also won’t break the bank! You can purchase a large cod filet at your local grocery for about five bucks. And, it will normally be enough for two portions. For an extra kick, we like to add some wasabi on the side.
Soy Honey Glazed Cod with Ginger Bok Choy
- 1 Large Cod Filet
- 2 tbsp Soy Sauce
- 2 tbsp Honey
- 2 tbsp Mirin (Japanese Rice Wine)
- 4 tbsp Olive Oil
- 4 Baby Bok Choy
- 2 tsp Ginger (minced)
- 3 Garlic Cloves (minced)
- 1 tsp Toasted Sesame Seeds (optional)
For the Cod
- Mix Soy Sauce, Mirin and Honey. Stir until well blended.
- Brush half of the sauce onto the cod and let marinate in the refrigerator for about 30 minutes.
- Heat a skillet with 2 tbsp of olive oil over medium high heat.
- Remove cod and brush both sides with remaining sauce.
- When skillet is hot add cod and sear on both sides for about 3 minutes per side depending on the thickness of your fish. When cooked the cod should easily separate with a fork.
For the Bok Choy
- Wash and cut the ends off the baby bok choy.
- Mince garlic and ginger.
- Heat skillet with 2 tbsp olive oil over medium-high heat.
- Add garlic and ginger. Saute until fragrant.
- Add bok choy and saute on both sides for about 5 minutes. The leaves will be slightly wilted and the base will be easily pierced with a fork, but still have a bit of crunch.
- Top with sesame seeds if using.