Crispy-Skin Cod, Ginger Braised Bok Choy

sustainable black cod
Crispy-Skin Local Sustainable Black Cod
Ginger Braised Baby Bok Choy
Garlic Chive Blossom Garnish

This simple preparation of Black Cod is a welcome respite between all the rich lavish holiday foods. Wild-caught locally, off the coast of Santa Barbara, this species is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. The cod needs only to be seasoned with salt and pepper and cooked over high heat with olive oil to let the fabulous textures of crisp skin and silky flesh with a buttery flavor shine through.

The bok choy cooking method is equally straightforward. Flavored with ginger, soy, sesame, and  a bit of brown sugar – the braising liquid infuses the vegetable with umami flavors, a hint of sweetness and a note of ginger spiciness. This cod & bok choy make a delightful pair, especially when one is in the mood for a clean and uncomplicated yet satisfying meal.

Crispy-Skin Black Cod Recipe

crisp-skin black cod recipe

Rinse two 6 oz. pieces of fresh black cod then dry well with paper towels. Rub with olive oil and season with coarse salt and fresh ground pepper. Heat a non-stick, oven-proof pan over high heat. Add olive oil, then sprinkle a bit of coarse salt over the oil. When the oil is hot, add the fillets, skin-side down. Sauté for 4 to 5 minutes until the skin is crispy. Turn over the fish and finish cooking in a 425° oven for about 4 minutes. Serve immediately, skin-side up.

Ginger Braised Baby Bok Choy Recipe

ginger braised baby bok chhoy

Slice 3 baby bok choy in half lengthwise, rinse very well. In a pan large enough to hold the bok choy flat, bring 1/2 c. water to a boil along with 2 t. olive oil, 1 t. toasted sesame oil, 1 T. soy sauce, 2 t. brown sugar, and several strips of fresh ginger. Place the bok choy in the liquid, cut side down. Cover, lower the heat, and cook until the bok choy is tender, about 5 minutes.

braised bok choy liquid

Serve the bok choy on a platter with the cut-side up. Ladle braising liquid over the top.

cracking skin cod, sablefish

Time the vegetable so the fish can be served immediately, retaining its hot crackling skin. Serve with a bowl of simple steamed rice on the side.

cod and bok choy

A handful of diminutive garlic chive blossoms brings the dish to life, embellishing the basic preparation with a kiss of beauty and joy.

garlic chive blossom garnish black cod

Extending my Best Wishes to You
For a Beautiful and Joyful 2012!

16 thoughts on “Crispy-Skin Cod, Ginger Braised Bok Choy”

  1. You know, I love black cod but don’t have it often… it is wickedly pricey, isn’t it? Your gorgeous dish reminds me it’s time to find some… it is so perfect with that crust and I love the brothy bok choy combo. Hope you have a happy and delicious new year!!

  2. This will be on my menu next weekend. I am always enchanted by baby bok choy (why do I love dimunitive vegetables… it’s like they are the dollhouses of the plant world) and Asian flavors haven’t been around a lot in December. The garlic chives need to wait until spring – but I don’t think anybody here will mind. Happy 2012 – may it bring you many joys.

  3. Very nice combination. I like bok choy, but don’t usually prepare it: something to change in the new year. And the fish looks beautiful. Happy New Year, dear Lori Lynn!

  4. Wow! This is by far the best looking dish I have seen in a while! I would love to try this recipe with one of our locally caught fish here in Hawaii! I enjoy your blog! Happy New Year!

  5. Made this last night! Was amazing! Your cooking times are perfect! Wish I could post some pictures – they are on my ig account – XochitlFilms
    I really wanted a recipe that highlighted the skin on the black cod and this was did so wonderfully! The only thing I did differently was add some thyme to the fish when I panfried. Going to make this recipe again!

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