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Honey, soy sauce, and balsamic vinegar combine to create an amazing glaze for this cod dish. The flaky soy-glazed cod is cooked under the broiler and served with bok choy and steamed rice.
This healthy soy-glazed cod dish comes together quickly and is ready in less than 30 minutes. The cod is seasoned with salt and pepper then brushed with a sticky, tangy glaze made of soy sauce, honey, and balsamic vinegar. The fish goes under the broiler until the glaze caramelizes, and the fish becomes flaky.
The fish is served hot out of the oven beside a bed of steamed rice and a medley of skillet sauteed bok choy with onions, peppers, and garlic.
This year David and I signed up for Sitka Salmon Shares to get more fresh fish in our lives. We are both fish lovers, and sometimes it is hard getting our hands on fresh fish. We receive a box of frozen wild-caught fish each month. This month we received sablefish (black cod). We had never had sablefish before. We are so impressed with the overall silky-rich texture of this beautiful fish.
Let me show you how to make it!
About Sablefish (Black Cod)
For this recipe, I used sablefish, also known as “Black Cod,” “Alaskan Cod,” or “Butterfish.” This moist, velvety fish is a mild, naturally buttery fish that takes on the flavors of the glaze very well. The oil content of this fish makes it very high in omega-3s, which means it’s extremely good for you too.
If you cannot find Sablefish, the following types of fish make great substitutes:
- Regular Cod
- Striped Bass
- Mahi Mahi
The Soy Glaze
The glaze is made of honey, soy sauce, and balsamic vinegar, which is heated so that the honey melts and becomes thin to combine smoothly with the rich, savory soy sauce and tangy balsamic vinegar.
The Sauteed Bok Choy
A detailed list of ingredients is provided in the recipe card at the end of this post.
- Oil: I always use extra virgin olive oil, but feel free to use whatever oil you prefer.
- Garlic: finely chopped
- Scallions: greens and whites, thinly sliced. Can use regular onion.
- Peppers: thinly sliced sweet peppers. You can substitute with small diceed regular peppers.
- Bok Choy: a whole head chopped, steams included.
Use any rice you prefer. For this recipe, I use Ben’s Ready Rice to keep it quick and simple. It’s ready in 90 seconds!
How to Chop and Clean Bok Choy
The whole bok choy plant is edible, and it is easy to chop. However, bok choy grows near the dirt, and you need to clean it thoroughly before cooking. Use the following steps to prepare the bok choy for cooking:
- Slice the bok choy in half, lengthwise.
- Cut the root end off about ½ to 1 inch from the bottom; discard.
- Stack the stalks and cut lengthwise again.
- Bunch them together and cut the strips horizontally into half-inch pieces.
- Add the chopped bok choy to a salad spinner bowl. Rinse well and spin!
Alternatively, if you don’t have a salad spinner, submerge the chopped bok choy in water, drain and repeat. Make sure the leaves are as dry as before cooking. Use a kitchen towel to help dry the leaves – place the leaves on and gently roll them up inside.
How to Make Soy-Glazed Cod With Bok Choy and Rice
- Preheat the Broiler: Position an oven rack 6-inches away from the broiler. Set the broiler on high. Note: a slotted boiler pan works best when making this fish because the glaze tends to caramelize and start to burn on the pan. The slotted boiler pan helps to keep the excess glaze away from the fish. If using a regular sheet pan can be used, but make sure you cover it in foil to prevent a messy clean up!
- Prepare the Glaze: heat the glaze ingredeints until it thickens slightly.
- Season and Glaze the Fish: Pat the cod fillets dry with a paper towel and season with salt and freshly cracked black pepper to taste. Brush the fish fillets with soy glaze. The fish will absorb a lot of the glaze. Keep brushing with half of the prepared soy glaze and coat well.
- Broil the Cod: Broil until the fish is opaque all over; about 6 to 8 minutes. Remove from the oven.
- Cook the Bok Choy: Prepare the bok choy while the fish broils. Toss all of the ingredeints except the bok choy in a large skillet until it becomes fragrant. Add in the bok choy and a pinch of salt. Toss well to coat. Cover, and cook for 2-3 minutes. Uncover and cooking until the bok choy is tender for an additional 3-4 minutes. (Add a tablespoon or two of water if the mixture becomes to try before the bok choy becomes tender)
- Serve: Divide the rice between two serving plates. Spoon over some of the bok choy and add a glazed cod fillet to each. Drizzle with remaining sauce and a few drops of sriracha if desired. Serve immediately.
This new seafood dish made us fall in love with sablefish. I think you will fall in love with this soy-glazed cod dish too!
Other Fish Recipes
Soy-Glazed Cod with Bok Choy and Steamed Rice
For the Glaze:
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
For the Fish:
- 12 ounces sablefish (2) 6-ounce fillets, black cod fillets (see substitutes for sablefish in the notes)
- Kosher salt and freshly cracked black pepper to taste
For the Bok Choy:
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves finely chopped
- 4 scallions greens, and whites, thinly sliced
- 4 mini sweet peppers thinly sliced
- 1 tablespoon fresh ginger grated (about 1-inch piece)
- 1 head bok choy chopped
- 1 cup prepared steamed rice (optional)
- sriracha (optional)
- Position an oven rack 6-inches away from the broiler. Set the broiler on high.
Prepare the Glaze:
- In a small saucepan over medium-high heat, heat the honey, soy sauce, and balsamic vinegar until it thickens slightly, about 3 minutes.
Glaze the Fish:
- Pat the cod fillets dry with a paper towel and season with salt and freshly cracked black pepper to taste. Brush the fish fillets with soy glaze. The fish will absorb a lot of the glaze. Keep brushing with half of the prepared soy glaze and coat well.
Broil the Cod:
- Broil the cod for about 6 to 8 minutes, or until the fish is opaque all over. Remove from the oven.
Cook the Bok Choy:
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the scallions, peppers, ginger, and garlic. Saute, tossing well until it becomes fragrant. Add in the bok choy and a pinch of salt. Toss well to coat. Cover, and cook for 2-3 minutes. Uncover and cooking until the bok choy is tender for an additional 3-4 minutes. (Add a tablespoon or two of water if the mixture becomes to try before the bok choy becomes tender)
- To serve, divide the rice between two serving plates. Spoon over some of the bok choy and add a glazed cod fillet to each. Drizzle with remaining sauce and a few drops of sriracha if desired. Serve immediately.