Steamed Ginger-Soy Cod with Wilted Bok Choy

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender cod fillets steamed with a fragrant ginger-soy sauce served alongside garlicky wilted bok choy. This Chinese-inspired seafood recipe (low carb), ready in about 25 minutes, pairs cod fillets, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 4 pieces, 6 oz each cod fillets
• 1 inch, julienned fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 stalks, sliced green onions
• 1 lb, halved lengthwise bok choy
• 3, minced garlic cloves
• 1 tbsp vegetable oil
• 1 cup water
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.