Best Asian Poached Cod Recipes

Glazed Cod With Bok Choy, Ginger and Oyster Sauce image

Provided by Kay Chun

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola oil
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
1 pound baby bok choy, halved lengthwise
Kosher salt and black pepper
1/4 cup oyster sauce
1 tablespoon low-sodium soy sauce
1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon lime juice
Cooked rice, soba or egg noodles, for serving

Steps:

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Alaskan Black Cod with Hoisin and Ginger Sauces image

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup soy sauce
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons chopped green onions
1 tablespoon honey
1 large garlic clove, minced
1/4 cup hoisin sauce*
2 1/4 teaspoons hot chili paste (such as sambal oelek)*
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice

Steps:

Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
Preheat oven to 450°F. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 4 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.
Available in the Asian foods section of many supermarkets and at Asian markets.

Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon image

Provided by Carla Snyder

Yield Serves 2

Number Of Ingredients 16

Two 6-oz/170-g black cod fillets
Salt and freshly ground black pepper
1 3/4 cups/420 ml chicken broth
1 tbsp dry sherry
1 tsp soy sauce, plus more if needed
1 tsp sugar
1 tsp five-spice powder
1 tsp toasted sesame oil
1 tbsp vegetable oil
3 heads baby bok choy, cored and thinly sliced on the diagonal (see "It's that easy"), leaves separated from stalks
1 carrot, peeled and thinly sliced on the diagonal (see "It's that easy")
1 tbsp peeled and minced fresh ginger
3 oz/85 g udon noodles
1 green onion, white and tender green parts, thinly sliced on the diagonal (see "It's that easy")
2 tsp minced fresh cilantro
1 tsp sesame seeds

Steps:

1. Pat the fillets dry and sprinkle all over with salt and pepper.
2. In a small bowl, whisk together the chicken broth, sherry, soy sauce, sugar, five-spice powder, and sesame oil. Set aside.
3. Heat a 12-in/30.5-cm skillet with a lid over medium-high heat and add the vegetable oil. When the oil shimmers, add the bok choy stems, carrot, and ginger and sauté until the bok choy turns bright green and the ginger is fragrant, about 2 minutes. Add the broth mixture and bring to a simmer. Add the noodles and give them a stir to keep them from sticking. When the broth returns to a simmer, top the noodles and veggies with the fish, bok choy leaves, and green onion. Cover, reduce the heat to low, and simmer until the noodles and fish are tender and cooked through, about 4 minutes. Taste and add more soy sauce or pepper if the mix needs it.
4. Divide the noodles and fish between two warmed shallow bowls and ladle the broth and vegetables over. Garnish with the cilantro and sesame seeds and serve hot.