Honey Soy Glazed Cod with Bok Choy & Jasmine Rice — 42g Protein, Under $6
White fish has a tendency to disappear into the background of a plate, which is a shame because with the right treatment it can be genuinely extraordinary. This honey soy glazed cod is the right treatment — a quick marinade of soy sauce, honey, garlic, and ginger that reduces around the fish in the pan into something glossy, sweet-savoury, and deeply flavoured. Paired with bok choy that wilts beautifully in the pan drippings and fluffy jasmine rice, this is a dinner that looks and tastes significantly more considered than twenty-five minutes of cooking has any right to produce. At 42 grams of protein and under six dollars, this is the fish dinner that belongs in the weeknight rotation.
Ingredients
Method
- Cook the jasmine rice: combine rinsed rice and water in a small saucepan. Bring to a boil, reduce to low, cover, and simmer for 12–13 minutes. Rest covered for 5 minutes, then fluff.
- In a small bowl, whisk together the soy sauce, honey, minced garlic, ginger, and sesame oil. Set aside.
- Pat the cod fillet completely dry with a paper towel and season lightly with salt and pepper.
- Heat neutral oil in a non-stick skillet over medium-high heat. Place the cod in the pan and cook for 3–4 minutes without moving until the bottom is golden.
- Flip the cod carefully. Pour the honey soy sauce over and around the fish.
- Cook for a further 2–3 minutes, spooning the sauce over the cod repeatedly as it bubbles and reduces into a glaze.
- Remove the cod and set aside. Add the bok choy halves cut-side down to the same pan with the remaining glaze.
- Cook for 2 minutes per side until the bok choy is wilted and lightly caramelised, absorbing the glaze.
- Plate the jasmine rice, place the cod on top, and arrange the bok choy alongside.
- Spoon any remaining glaze from the pan over the fish. Garnish with sesame seeds and green onion if using.
Notes
Frozen cod is one of the most affordable white fish options available and thaws in under fifteen minutes under cold running water. It holds together well in a pan and absorbs bold sauces exactly as well as fresh cod at a fraction of the cost. Baby bok choy is sold in small bunches at most grocery stores and is one of the cheapest Asian greens available — its mild flavour absorbs the honey soy glaze beautifully without competing with the fish. Jasmine rice bought in a larger bag is considerably cheaper per serving than small packets.
