When Marc and I first met five years ago, I knew as much about cooking as I knew about physics. (That is, enough to earn me an extremely generous D in college.) As a result, Marc cooked for us constantly. He was somewhat of a one-trick pony whose one trick happened to be a gloriously delicious Asian stir-fry. Using whatever we had on hand, Marc could whip up the most tantalizing Japanese- and Chinese-inspired one-pan wonders every night of the week.
I was amazed. Other than the occasional sushi or pad Thai, the only Asian food I had ever tasted growing up was of the Jewish-neighborhood Chinese restaurant variety; I don’t think I had ever experienced a home-cooked Asian dinner in my life before meeting Marc. So I did what any sane person would do: I feigned disinterest in the kitchen so he would keep cooking me stir-fry after stir-fry after stir-fry.
But alas, all good things must come to an end, and thus did the era of Marc’s stir-fry dinners. Here’s what happened: we stopped eating noodles and rice when we decided to go grain-free. And in our minds, there was simply no having an Asian stir-fry dinner without noodles or rice. What was the point? At the time, I’d rather have done a physics problem than find out. (Well, not really.)
Anyway, we did eventually find out what stir-fry without noodles and rice is like—that’s why you’re reading this post! It turned out to be better than anything we could’ve imagined five years ago.
This ginger soy-glazed cod recipe I’m sharing with you is our favorite rendition. Part stir-fry, part elegant fish dinner, it’s like the supreme reincarnation of Marc’s stir-fry…4.0. It’s healthy, chock-full of Asian flavors and produce, and elevated to the point that we’d serve it to you if you came over for a fancy dinner party.
The key to this dish is quite simple: it’s fresh. Fresh fish, fresh scallions, fresh ginger, fresh baby bok choy, and fresh garlic make this an aromatic and clean-tasting explosion of flavor. Sweet, salty, umami, earthy, spicy—this dish has it all. Top it off with a glaze made of pure maple syrup and soy sauce, and there’s not much you can do but wonder: when can I make this again?!
- 2 cod fillets
- 1 garlic clove, minced
- 1 small piece of fresh ginger, about 1 Tbs., peeled and minced
- 2 baby bok choy, sliced in half lengthwise
- 2 scallions, green and white parts, chopped and separated
- ½ cup soy sauce
- 4 Tbs. pure maple syrup
- 1 cup Shiitake mushrooms
- ½ can baby corn, drained and rinsed
- Olive oil
- Garlic salt
- Season cod fillets generously with salt and pepper on both sides. Set aside.
- In a mixing bowl, combine the minced ginger, minced garlic, white parts of the scallions, soy sauce, and maple syrup. Stir and set aside.
- Place a large pan over medium-high heat. Add a couple of teaspoons of olive oil. Once oil is hot, add baby bok choy, searing for about 1 minute per side until slightly browned. Remove seared baby bok choy from pan and set aside.
- In the same pan, add another teaspoon of olive oil. Add Shiitakes to the pan and let them cook down for about 3 minutes, seasoning to taste with garlic salt and pepper. (A few light shakes of each should do.)
- Next, add baby corn to the Shiitakes, and pour about 1 Tbs. of maple-soy mixture into the pan. Turn heat down to medium-low, stirring occasionally.
- In another large pan, heat about 2 Tbs. of olive oil over medium-high heat. Once oil is hot, add cod fillets to the pan.
- Cook the cod 3 to 4 minutes per side, or until golden brown and cooked through.
- While cod cooks, add your baby bok choy to the hot pan with Shiitakes and baby corn. Turn heat up to medium and add a dash of the maple-soy glaze. Stir.
- Once cod is cooked through, add the remainder of the maple-soy glaze to the fish in the pan and cook for 1 to 2 minutes more.
- Serve glazed fish over stir-fried veggies and top with green scallions. Enjoy!
How’d you like this ginger soy-glazed cod recipe? Let us know!