Real Recipes From Real Home Cooks ®

foil steamed spicy ginger soy cod & bok choy

(1 rating)
Recipe by
Sherri Williams
Crestview, FL

This recipe has made it to the "TOP" of all my fish recipes. It's steamed in aluminum foil and cooked in the oven. I can't begin to explain how delicious this is. All I can say is that you must add this to your bucket list. Cooking with Love & Passion. sw :)

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For foil steamed spicy ginger soy cod & bok choy

  • FOR THE FISH YOU WILL NEED
  • 20 oz
    cod fillets, 5 oz portions about 1 inch thick
  • 2 Tbsp
    vegetable oil
  • zest of 1 lemon
  • salt & pepper
  • 1 large piece of aluminum foil
  • FOR THE BOK CHOY YOU WILL NEED
  • 1
    bok choy, chopped
  • 4 oz
    fresh portabello mushrooms, sliced
  • 3-4
    scallion bottoms (white), chopped
  • 3-4
    garlic cloves, chopped
  • 1/2 tsp
    ginger, chopped
  • 1/2
    chili pepper, chopped-i used yellow cayenne
  • 2 Tbsp
    soy sauce
  • 2 tsp
    toasted sesame oil
  • 1 large piece of aluminum foil
  • FOR THE SAUCE YOU WILL NEED
  • 3 Tbsp
    vegetable oil
  • 1 Tbsp
    toasted sesame oil
  • 1 1/2
    inch ginger, cut in mathsticks
  • 2 Tbsp
    dry sherry
  • 1/4 c
    soy sauce
  • 1 tsp
    sugar
  • 1
    chili pepper, thinly sliced-i used yellow cayenne
  • 3-4
    scallions tops (green), cut in mathsticks

How To Make foil steamed spicy ginger soy cod & bok choy

  • 1
    Preheat oven to 355 degrees. Brush cod fillets with vegetable oil, sprinkle with salt and pepper; top with lemon zest. Place cod fillets about 1/2 inch apart on foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. You can fold in individual pieces of foil if you wish.
  • 2
    Place all the bok choy ingredients in the center of foil. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch.
  • 3
    Place foil packets on cookie sheet and bake for 15 minutes. Fish should be nice and flaky
  • 4
    Sauce ingredients-Meanwhile add vegetable & sesame oils to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add sherry and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so.
  • 5
    Add bok choy to a serving plate topped with cod and sauce. Sprinkle toasted sesame seeds on top
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