Serve up this simple and flavourful soy-glazed cod and crunchy bok choy toss for a light but satisfying dinner on busy weeknights.
- Prep time 35 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Bok Choy Toss:
Method
Position rack in top third of oven (6 inches from top.) Line baking sheet with foil.
In small saucepan, heat oil over medium heat. Cook garlic and ginger until fragrant, about 1 minute. Add soy sauce, honey and vinegar; cook until thickened, 3 to 4 minutes. Let cool.
Place fish on prepared pan; brush with half of the soy sauce mixture. Broil until fish flakes easily when tested, about 6 minutes. Spoon remaining soy sauce mixture over fish.
Bok Choy Toss: Meanwhile, in small bowl, whisk together oyster sauce, cornstarch and 3 tbsp water.
In large skillet, heat canola oil over medium-high heat. Cook garlic until fragrant, about 30 seconds. Add bok choy; cook, stirring often, until tender-crisp, about 4 minutes. Add oyster sauce mixture; stir constantly until sauce thickens, coating bok choy, about 30 seconds. Remove from heat; drizzle with sesame oil (if using).
Divide fish among plates; spoon juices from pan over top. Sprinkle with green onion, Thai pepper and sesame seeds (if using). Divide Bok Choy Toss among plates. Serve with rice (if using).
Test Kitchen Tip: The beets and quinoa can be cooked a day in advance; cover and refrigerate. Bring to room temperature before using.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 666 mg
- Sugars 10 g
- Protein 30 g
- Calories 279
- Total fat 12 g
- Potassium 1124 mg
- Cholesterol 64 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 16
- Folate 30
- Calcium 14
- Vitamin A 53
- Vitamin C 57
