Steamed Ginger-Soy Cod with Wilted Bok Choy

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

Tender cod fillets steamed with a fragrant ginger-soy sauce served alongside garlicky wilted bok choy. This chinese-inspired seafood (low carb) ready in about 25 minutes pairs 6 oz each cod fillets, inch, julienned fresh ginger, soy sauce 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: 15 min Serves 4 Chinese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 4 cod fillets on a heatproof plate and scatter 1 inch julienned fresh ginger evenly over the fish. Pour 3 tbsp soy sauce and 1 tbsp sesame oil on top. Set up a steamer over 1 cup boiling water and steam the fish for 8-10 minutes until opaque and flaky.
  2. Step 2: While the fish steams, heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 lb halved bok choy and stir-fry for 3-4 minutes until wilted but still bright green. Season with salt and black pepper to taste.
  3. Step 3: Remove steamed cod carefully, sprinkle sliced green onions from 2 stalks over the top, and serve immediately with the wilted bok choy on the side.

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Frequently asked questions

How long does Steamed Ginger-Soy Cod with Wilted Bok Choy 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 Wilted Bok Choy?

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 Wilted 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 Wilted 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.

Is Steamed Ginger-Soy Cod with Wilted Bok Choy low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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