Sizzling Ginger-Scallion Steamed Cod with Baby Bok Choy

By Sprig Originals ✓ · cooked up in Sprig

Silky cod fillets steam over ginger coins for 8 minutes, then get doused in soy-seasoned broth and a spoonful of screaming-hot oil that blisters a heap of scallions and fresh ginger. Baby bok choy blanches in the same pot, so the whole restaurant-style plate lands in under half an hour with almost no carbs.

Ingredients

• 4 fillets skinless cod fillets, about 6 oz each and 1 inch thick
• 3/4 tsp kosher salt
• 1/4 tsp ground white pepper
• 2 tbsp Shaoxing wine or dry sherry
• 3 inch piece fresh ginger
• 6 scallions
• 1 lb baby bok choy, halved lengthwise
• 1/4 cup fresh cilantro leaves

• 3 tbsp soy sauce or tamari
• 3 tbsp water
• 1 tsp granulated monk fruit or erythritol sweetener
• 1 tsp toasted sesame oil
• 3 tbsp peanut or avocado oil
• 2 cloves garlic, thinly sliced
• 1 pinch crushed red pepper flakes

Instructions

1. Pat the cod fillets completely dry with paper towels. Season both sides with the kosher salt and white pepper, then rub with the Shaoxing wine and let sit at room temperature for 10 minutes while you prep everything else.
2. Peel the ginger. Cut half of it into 6 thin coins and set aside; cut the remaining half into very fine matchsticks (about 3 tablespoons). Trim the scallions: cut 2 of them into 2-inch lengths for the steamer, and slice the remaining 4 into thin 2-inch slivers, keeping the slivers in a bowl of cold water so they curl.
3. Set a steamer rack in a wide pot or deep skillet and add 1 inch of water. Bring to a rolling boil over high heat. Scatter the ginger coins and the 2-inch scallion pieces on a heatproof plate that fits inside, lay the cod on top, and pour any wine left in the dish over the fish.
4. Cover and steam over high heat for 8 to 10 minutes, until the fillets are opaque and flake at the thickest point (145°F on an instant-read thermometer). Carefully lift out the plate and let it rest while you cook the bok choy.
5. Add the baby bok choy cut side down to the steamer, cover, and steam 3 minutes until the stems are crisp-tender and the leaves are bright green. Arrange around the edge of a warm serving platter.
6. Tip off and discard the cloudy liquid on the fish plate along with the steamed ginger coins and scallion pieces. Transfer the fillets to the center of the platter.
7. Combine the soy sauce, water, and sweetener in a small saucepan and bring to a simmer over medium heat, about 1 minute, stirring to dissolve. Stir in the sesame oil and pour the hot sauce around (not over) the fish and bok choy.
8. Drain the scallion slivers well and pile them along with the ginger matchsticks on top of the fish. Heat the peanut oil in a small skillet over medium-high until it shimmers and a scallion sliver dropped in sizzles instantly, about 2 minutes. Add the sliced garlic and red pepper flakes and swirl for 15 to 20 seconds, just until the garlic turns pale gold.
9. Immediately pour the sizzling oil over the scallions and ginger on the fish — it should crackle loudly and wilt the aromatics. Scatter with cilantro and serve right away, spooning the pooled sauce over each portion.

Chef's tips

Nutrition (per serving, estimated)

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