Glazed Cod With Bok Choy, Ginger and Oyster Sauce Recipe (2024)

Is there a substitute for oyster sauce?

When we made this, used Halibut, rather than Cod and it turned out excellent - - any firm, white fish would do fine.Also, rather than the prepared Oyster Sauce, I used 1/4 cup of soy sauce (or Amino Acids for lower sodium count) plus 1 Tbsp. Worchestire Sauce.

My partner and I sat down, dug into this, and both let out happy expletives: it’s that good![As a sub for the oyster sauce, which we didn’t have, I whipped together this — for half the recipe: 1 T each tamari and mirin, 1/2 t rice vinegar, 1/4 t fish sauce (to make vegan, could have used miso here), 1/4 t brown sugar, and 1/2 t cornstarch. Alternatively, Bon Appetit says equal parts soy sauce and hoisin will get you close to oyster sauce.]But really, the key point here: amazing!

Good recipe. Ate it over udon noodles. Careful adding salt! The oyster sauce and soy sauce are probably enough.

Easy & tasty weeknight recipe. Added a handful of cilantro, green onions, and sliced jalapeño to the sauce -along with the lime juice - at the end to add a little more freshness. I also omitted the butter because it seemed excessive.

I use a vegetarian “oyster” sauce. It’s made with mushrooms. It’s very good. You can find it at Asian markets. If you have trouble finding it, google for recipes to make your own. Have fun!

Quartered the bok choy and added carrots. Followed recommendation to add broth to simmer sauce. Glad to have the extra liquid in the sauce, particularly for serving. Lime and butter at the end are key. Agree about salt - oyster sauce is extremely salty - no need to salt fish.

Very tasty flavors, but mine was over cooked. Maybe 2 min on each side for the fish, and then sit off the heat covered for another 2 min.

This is ridiculously good. The texture of the sauce is silky. I made exactly as written except I added no extra salt due to comments of high salt in oyster sauce and soy sauce. That was the right call. Served with some soba noodles also with the sauce on top. Make this!

Added some vegetable stock to have enough liquid to simmer with. Also added sesame seeds as a garnish

I made this by the book but it needs some TLC. The halved bok choy looks pretty on a plate, but too little of the surface area hits the flavors, leaving you with an awkward to eat, bitter accompaniment. It would be much better chopped and combined with a second veg like carrots, stir fried, to contrast. (And I don’t care if that screams the ‘70s; it tastes better,) Similarly, I like oyster sauce, but left mostly in its own as in this recipe it makes for a heavy, one-note gravy.

This recipe is delicious and a keeper! Kosher salt is listed as an additional ingredient but definitely not need because the oyster sauce is very high in sodium. I served over Thai noodles....yummy. I used 4 heads of baby bok choy and once split I browned them in a little butter, then cut them into bite size pieces. Next time, I will use 2 pounds of fish.

Used salmon spinach and yellow squash. Delish.

Adapts to single serving!, add carrot, splash wine. No added salt. 6 oz.cod.

When my son took his first bite, he said “I could eat something like this every night”. I substituted tamari for soy sauce and did not use the entire amount of oyster sauce, in an effort to reduce sodium, I only had a small amount of bok choy so added broccolini and sliced red bell pepper. I steamed them with some chicken broth.I recommend having some broth on hand when cooking the fish to keep the sauce smooth, as mine began to dry up a bit during the cooking process.A keeper!

Made this tonight as written with one small change. I chopped the bok choy before cooking it. It was delicious.

This is a great base recipe for any veggies, fish, and sauces you have, which is exactly the kind cooking i do on a weeknight. I used another commenter's recipe to sub for Oyster Sauce; I sauteed red pepper chunks first, removed from the pan, cooked the fish as per the recipe and used a thermometer to check temp, then removed the fish from the pan so it wouldn't overcook, threw back in the peppers with some spinach and a starch slurry, then served over rice. Divine! Different, yes, but great

I made this once as given, and found it way too salty, with no sauce to speak of. The second time, I used less oyster sauce and added a bit of water to the bok choy, and about 1/3-1/2 c sake in addition to the oyster sauce and soy sauce. MUCH better. Next time, I may leave out the oyster sauce, or substitute hoisin

1-24 added oyster and white beech mushrooms. Haddock skinned and cut into 4 Chunks. Buckwheat noodles…Eden soba- good. Added srooms to the garlic/ginger mix first and let soften, then the bok,choy but prob could have added same time. Oysters just melted into the veggies. Out toasted sesame on noodles and the. Drizzled some on top of servings. Layered noodles, veggies, the fish as couldn’t mix - would have destroyed fish pieces. Good. Filling.

This was a hit with the family, but i had to use a lot more liquid than the recipe called for. I added chicken broth and wine, which did also add to the flavor. My cod pieces were a bit on the thicker side, so I covered the pan to help the cooking process without evaporating all of the sauce. Soba noodles were a good add.

This makes for a great combination of textures and flavors. I've made this twice now, the first time adhering to the recipe as much as possible, the second time making some adjustments. I decided to boil and minimally season the bok choy- I really enjoyed the volume of the bok choy leaves here. As for the soba noodles, I added a bit of tamari to coat the noodles before adorning them with the cod and remaining sauce. I used less oil than the recipe called for as I did not sauté the vegetables.

Cooked exactly per recipe. Very salty. Next time I'll use 1/2 the amount of oyster sauce and supplement with mirin. Came together very nicely, though.

Added sh*takes. Add a dash of white pepper for funk to the fish. Definitely do not salt the fish!!!

Added shiitake to book Choi. Less salt!

Agreed,I did not add any salt til the very end and even then just a tiny bit was needed at all.It's very flexible, I added some baby broccoli and snap peas. Really delicious and easy to make!

This was absolutely stellar. We made as written with catfish and soba. The flavor to effort ratio was spot on - super yummy and super easy. I agree with other commenters to keep an eye on the fish when cooking, it may not need as long per side. If you can find it, I always recommend the Lee Kum Kee PREMIUM Oyster sauce that shows two people on a boat on the label, often found at Asian grocers. Its flavor is much more complex than standard supermarket oyster sauce.

No need to salt the fish. Recipe is salty enough.

Followed the directions as written but reduced the salt. The veggies were delicious but the fish and pan sauce were still very salty and otherwise rather bland. It was alright but not great.

There is a winning dish in here somewhere, but for my taste this was far too salty, even with reduced sodium soy sauce and a very light pre-cook seasoning of the fish.

Also, rather than the prepared Oyster Sauce, I used 1/4 cup of soy sauce (or Amino Acids for lower sodium count) plus 1 Tbsp. Worchestire Sauce.