Foil Steamed Spicy Ginger Soy Cod Bok Choy Recipes

FOIL STEAMED SPICY GINGER SOY COD & BOK CHOY

Steps:

• 1. Preheat oven to 355 degrees. Place some bok choy on a piece of foil and add fillet. Drizzle cod fillet with sesame oil, top with lemon zest and some ginger. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. Repeat for each piece of cod
• 3. Place foil packets on cookie sheet and bake for 15-20 minutes. Fish should be nice and flaky
• 4. Sauce ingredients- Add 1/2 sesame oil to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add Mirin and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so. Add 2nd part of sesame oil, chili and soy sauce to taste

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE

Steps:

• 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.

STEAMED COD WITH GINGER AND SCALLIONS

Steps:

• In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
• Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
• Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

FOIL STEAMED SPICY GINGER SOY COD & BOK CHOY

Steps:

• 1. Preheat oven to 355 degrees. Brush cod fillets with vegetable oil, sprinkle with salt and pepper; top with lemon zest. Place cod fillets about 1/2 inch apart on foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. You can fold in individual pieces of foil if you wish.
• 2. Place all the bok choy ingredients in the center of foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch.
• 3. Place foil packets on cookie sheet and bake for 15 minutes. Fish should be nice and flaky
• 4. Sauce ingredients-Meanwhile add vegetable & sesame oils to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add sherry and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so.
• 5. Add bok choy to a serving plate topped with cod and sauce. Sprinkle toasted sesame seeds on top