Cod with tamari baby Bok Choy

My dad loves to go fishing, so I have been eating a lot of locally (very locally!) sourced fish since I was a kid. It was mostly river trouts and perches when we were at home in the Alps, and snappers when we were on holiday at the sea. Fish is a quintessential part of my diet, especially during summer when it is too hot for me to be able to eat any meat.

So in the attempt to survive the 97°F (97!) that we had today in Washington DC, I put myself through the bite of the grocery store’s air conditioning on the hunt for some fish for dinner. Unfortunately, it appears that far too many shoppers had had my brilliant idea, and all that was left on the shelf was cod. I don’t have anything personal against cod, but it’s hardly the most exciting fish (except in fish & chips, but who would dare frying a fish in this heat?).

Turns out that (non-fried) cod can be very tasty, and the secret is to keep it as simple and “naked” as possible. All it takes is some baby bok choy (which I became addicted to when I moved to the US!), soy or tamari sauce, some rice vinegar and sesame. It is simple and quick, but not without charm!


Ingredients (serves 2):

  • two 6 ounces cod fillets
  • 4-6 baby bok choy
  • half yellow onion
  • a pinch of red pepper flakes
  • 1 teaspoon sesame
  • black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 2 teaspoons tamari (or soy) sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon oil + 1 teaspoon tamari (or soy) sauce for the cod

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

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.

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.

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.


One Comment Add yours

  1. ilarioula says:

    this was delicious, my guests all loved it! I used hake instead of cod and it worked just as well. thank you silvia!


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