Glazed Black Cod with Bok Choy, Ginger, and Oyster Sauce​​

cooking.nytimes.com
serves 4
​Ingredients

• 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
• ¼ cup oyster sauce
• 1 tablespoon low-sodium soy sauce
• 1½ pounds boneless, skinless black cod fillets, cut crosswise into 2-inch pieces
• 1 tablespoon unsalted butter
• 1 tablespoon lime juice
• Cooked rice, soba or egg noodles, for serving

Preparation

1. Step 1  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.
2. Step 2  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.
3. Step 3  Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

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