Steamed Ginger-Soy Cod with Sautéed Bok Choy and Mushrooms

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

Delicate cod fillets steamed with fresh ginger and a savory soy glaze, served alongside tender sautéed bok choy and mushrooms for a light Asian-inspired dinner. This asian-inspired seafood ready in about 25 minutes pairs (6 oz each) cod fillets, fresh ginger, julienned, low sodium soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 4 Asian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Fill a steamer pot with 1 cup water and bring to a boil. Place 4 cod fillets on a heatproof plate, sprinkle with 2 tbsp julienned fresh ginger, and drizzle 2 tbsp low sodium soy sauce and 1/2 tbsp sesame oil over the fish.
  2. Step 2: Carefully place the plate in the steamer basket, cover, and steam over medium-high heat for 8-10 minutes until fish is opaque and flakes easily.
  3. Step 3: While fish steams, heat remaining 1/2 tbsp sesame oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  4. Step 4: Add 4 halved baby bok choy and 1 cup sliced shiitake mushrooms to the skillet. Sauté for 5-6 minutes until vegetables are tender and edges slightly caramelized.
  5. Step 5: Stir in remaining 1 tbsp low sodium soy sauce and 1/4 tsp black pepper. Toss to coat and remove from heat.
  6. Step 6: Serve steamed cod topped with sliced green onions alongside sautéed bok choy and mushrooms for a balanced meal.

Frequently asked questions

How long does Steamed Ginger-Soy Cod with Sautéed Bok Choy and Mushrooms take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sautéed Bok Choy and Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) cod fillets from drying out.

Can I substitute ingredients in Steamed Ginger-Soy Cod with Sautéed Bok Choy and Mushrooms?

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 Sautéed Bok Choy and Mushrooms 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 Sautéed Bok Choy and Mushrooms?

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