There’s something so comforting about a light yet deeply flavorful meal.
That’s exactly what this braised cod with bok choy delivers—flaky, tender cod infused with a savory Asian-style sauce and nestled in a bed of perfectly wilted bok choy.
It’s one of my favorite ways to eat clean without sacrificing taste.
Why I Love This Recipe
It’s a wholesome one-pan dish with flaky cod, crisp greens, and bold umami flavor.
The ginger-soy sauce adds richness without being heavy.
It feels elegant but is incredibly simple to prepare.
Ready in under 30 minutes from stovetop to oven to plate!
What You’ll Need (Ingredient Highlights)
Cod fillets: Choose fresh, firm white cod for best results.
Avocado oil: Great for searing due to its high smoke point.
Ginger and garlic: Essential aromatics that bring warmth and depth.
Soy sauce, sesame oil, rice vinegar: Create the umami-rich braising base.
Bok choy: A mild, nutrient-rich veggie that soaks up all the flavors.
Sesame seeds and green onions: Add a final touch of crunch and color.
Pro Tips Before You Start
Pat the cod dry before searing to get a nice light crust.
Don’t overcook the bok choy—it should stay vibrant and slightly crisp.
If using tamari instead of soy sauce, be sure to check the salt level and adjust accordingly.
How to Make Braised Cod with Bok Choy
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and set an ovenproof skillet on the stovetop.
Step 2: Sauté Aromatics
Heat avocado oil over medium-high heat.
Add minced ginger and garlic, and sauté for 1–2 minutes until fragrant.
Step 3: Sear the Cod
Place the cod fillets in the skillet and sear for about 2 minutes per side until a light crust forms.
Remove and set aside.
Step 4: Build the Sauce
In the same skillet, whisk in soy sauce, rice vinegar, erythritol, sesame oil, and red pepper flakes to make the braising sauce.
Step 5: Wilt the Bok Choy
Add the chopped bok choy and stir gently until it begins to wilt, about 2 minutes.
Step 6: Braise
Return the cod fillets to the skillet, placing them on top of the bok choy.
Transfer the skillet to the oven and braise for 12–15 minutes, until the cod flakes easily.
Step 7: Garnish and Serve
Top with sliced green onions and sesame seeds before serving.
Enjoy hot with steamed rice or cauliflower rice.
What to Serve It With
This dish pairs beautifully with jasmine rice, quinoa, or even soba noodles.
For a low-carb option, serve with cauliflower rice or steamed broccoli.
Variations / Substitutions
Swap cod for halibut, tilapia, or even salmon.
Add shiitake mushrooms or bell peppers for extra veggies.
Use maple syrup instead of erythritol for a natural sweetener.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop to avoid overcooking the cod.
FAQs
Can I use frozen cod?
Yes, just make sure it’s fully thawed and patted dry before cooking.
Is this dish keto-friendly?
Yes, it’s low in carbs and fits well into a keto lifestyle, especially with erythritol.
Can I skip the erythritol?
You can omit it or replace with a small amount of honey or maple syrup.
How do I keep cod from falling apart?
Sear gently and use a wide spatula to move the fillets with care.
What if I don’t have an ovenproof skillet?
Transfer everything to a baking dish before baking.
Can I make it spicier?
Absolutely! Add more red pepper flakes or a splash of sriracha.
Is bok choy necessary?
It’s highly recommended, but spinach or napa cabbage are good substitutes.
Final Thoughts
If you’re craving something light, nourishing, and full of flavor, this braised cod with bok choy is a must-try.
It’s quick enough for a weeknight and elegant enough for company.
Once you taste the blend of gingery-soy flavors with tender fish, you’ll come back to it again and again.
Braised Cod with Bok Choy
Ingredients
- 4 fillets cod 6 ounces each or 170 grams
- 2 tbsp avocado oil 30 ml
- 1 tbsp ginger minced (6 grams)
- 2 cloves garlic minced (6 grams)
- ¼ cup soy sauce or tamari 60 ml
- 1 tbsp rice vinegar 15 ml
- 1 tbsp erythritol 12 grams
- 1 tsp sesame oil 5 ml
- ½ tsp red pepper flakes 1 gram
- 4 cups bok choy chopped (480 grams)
- ¼ cup green onions sliced (25 grams)
- 1 tbsp sesame seeds for garnish (9 grams)
Instructions
- Preheat oven to 350°F (175°C).
- Heat avocado oil in an ovenproof skillet.
- Add ginger and garlic; sauté until fragrant.
- Sear cod fillets for 2 minutes per side. Remove from pan.
- In the same skillet, whisk together soy sauce, vinegar, erythritol, sesame oil, and red pepper flakes.
- Add bok choy and stir until slightly wilted.
- See full steps with tips & photos → https://mischacrossing.com/easy-braised-cod-with-bok-choy/
Notes
- You can use white miso paste instead of erythritol for a naturally sweet twist.
- If using frozen cod, thaw fully and pat dry before cooking.
