Steamed Ginger-Soy Cod with Baby Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate cod fillets steamed with fresh ginger and a savory soy sauce glaze, served alongside tender baby bok choy for a light Asian-inspired meal. This Asian-inspired seafood recipe, ready in about 20 minutes, pairs cod fillets, fresh ginger, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season 4 cod fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper. Arrange fillets in a single layer on a heatproof plate suitable for steaming.
  2. Step 2: Scatter 2 tbsp julienned fresh ginger and 2 sliced green onions over the cod fillets.
  3. Step 3: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp honey until combined.
  4. Step 4: Pour half of the soy mixture evenly over the cod fillets.
  5. Step 5: Place 4 halved baby bok choy around the cod on the plate.
  6. Step 6: Heat 2 cups water in a wok or large pot with a steamer rack until boiling. Place the plate on the rack, cover, and steam for 8-10 minutes until the cod is opaque and flakes easily with a fork.
  7. Step 7: Remove the plate from the steamer and drizzle the remaining soy sauce mixture over the cod and bok choy. Garnish with remaining sliced green onions and serve immediately.

Frequently asked questions

How long does Steamed Ginger-Soy Cod with Baby Bok Choy take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Ginger-Soy Cod with Baby Bok Choy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Steamed Ginger-Soy Cod with Baby Bok Choy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Ginger-Soy Cod with Baby Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Ginger-Soy Cod with Baby Bok Choy?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes