Ginger-Soy Glazed Cod with Sesame Rice and Bok Choy

Flaky cod fillets pan-seared and finished with a ginger and tamari reduction, served alongside steamed baby bok choy and jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $5.49/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-FODMAP
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• quick
• healthy
• savory

Ingredients

• 1 pound cod fillets
• 1 tablespoon garlic-infused olive oil
• 1 tablespoon fresh ginger (grated)
• 3 tablespoon gluten-free tamari
• 1 tablespoon maple syrup
• 1 pound baby bok choy (halved lengthwise)
• 1.5 cup jasmine rice
• 1 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds

Instructions

1. Combine jasmine rice and 3 cups of water in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer 15 minutes. Stir in toasted sesame oil and sesame seeds when cooked.
2. Heat garlic-infused olive oil in a large skillet over medium-high heat. Pat cod fillets dry, place in pan, and cook 3 to 4 minutes per side until fish flakes easily with a fork.
3. Add grated fresh ginger, gluten-free tamari, and pure maple syrup around the cod in the skillet. Simmer gently for 2 minutes to reduce into a rich glaze spooned over the fish. Transfer fish to a warm plate.
4. Add halved baby bok choy and 2 tablespoons of water to the same skillet. Cover and steam 3 minutes until tender-crisp. Serve cod with glazed bok choy over seasoned jasmine rice.

Notes

Baby bok choy is low in FODMAPs in moderate servings and provides wonderful crunch.

Nutrition (per serving)

• Calories: 408
• Protein: 24.6 g
• Carbohydrates: 64.3 g
• Fat: 4.4 g
• Fiber: 1.3 g
• Sodium: 1135 mg
• Saturated Fat: 0.7 g
• Sugar: 3 g
• Cholesterol: 50 mg