Pan-Glazed Cod with Oyster Sauce & Ginger
over Soba Noodles, Baby Bok Choy & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
When it comes to high-performance condiments, oyster sauce deserves a gold medal. Packed with umami, it’s both caramel and savoury, with a briny undertone that adds complexity to anything you put it on. Instantly elevated with minced ginger and butter, it makes an elevated coating for soba noodles: toss them ’til glossy and then twirl in crisp-tender baby bok choy and string peas. The sauce does double duty for basting the beautiful cod that you’ll place on top.
We will send you:
- 2 Cod fillets
- 340g Baby bok choy
- 20g Ginger
- 100g Snow peas (or sugar snap peas)
- 180g Soba noodles
- 30g Vegetable demi-glace
- 30ml Oyster sauce
- 8.5g Nori & Nice spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Cod, Milk, Oyster, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
28 g
Saturated Fat
9 g
Sodium
1770 mg
Total Carb
77 g
Sugars
8 g
Protein
27 g
Fibre
6 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Separate the baby bok choy leaves, discarding the stem ends. Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Mince the ginger.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 3 to 4 minutes, until tender. Drain thoroughly, rinse under cold water and toss with a drizzle of oil to prevent sticking. In the same pot, heat a drizzle of oil on medium-high. Add ⅓ of the ginger and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, cooked noodles, ⅔ of the oyster sauce and 1 tbsp butter (double for 4 portions); season with ⅓ of the spice blend. Cook, 1 to 2 minutes, until the noodles are coated with the sauce. Set aside in a warm spot.
Sauté the vegetables
While the noodles boil, in a large pan, heat a drizzle of oil on medium-high. Add the baby bok choy and snow peas; season with ½ the remaining spice blend and S&P. Sauté, stirring frequently, 2 to 3 minutes, until the baby bok choy have wilted and the snow peas are crisp-tender. Add ½ the remaining ginger and continue to sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
Cook & glaze the cod
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the remaining spice blend. Add the cod to the pan and cook, 2 to 3 minutes on the first side, until partially cooked. Flip the cod*; add the remaining ginger, remaining oyster sauce and 1 tbsp butter (double for 4 portions). Continue to cook, spooning the sauce over the cod, 2 to 3 minutes, until golden brown, cooked through and thoroughly glazed.
Plate your dish
Divide the finished noodles between your bowls. Top with the sautéed vegetables and glazed cod. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
