If you love spicy Asian cooking, then this Ginger Soy Fish with Spicy Vegetables is what you are looking for. I like to use Cod for this recipe as it has a mild taste that takes well to the marinade. It also bakes up nice and flaky with a beautiful crusted outer shell. There are two types of cod offered at the grocery or deli: Atlantic Ocean and Pacific Ocean. I like to use Pacific Ocean for baking as it is usually a larger and thicker fillet, but either is fine. Add another layer of yum by serving it with spicy Bok Choy and acorn squash.
Clean 1 medium Bok Choy. Trim the ends and cut into 1” pieces slicing on the bias. Slice a medium acorn squash in half and remove the pulp and seeds. Peel the skin and slice into 1″ cubes.
Prepare the Cod:
Salt and pepper the fish and place in a shallow baking pan or in a Ziploc bag. In a medium bowl, whisk together 2 tablespoons soy sauce,2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 tablespoon hot chili sauce, like sriracha, 1 tablespoon dark sesame oil, 1 minced garlic clove, 2 teaspoons freshly grated ginger, and 1/4 cup sunflower oil.
Pour over the fish, cover or seal, and refrigerate for 15 to 30 minutes. The longer you marinade the more flavor it will absorb.
Remove fish from the marinade and place in an oven safe baking dish or sheet. Discard the marinade. Bake at 350° for 20 to 30 minutes.
Prepare the Spicy Vegetables:
While the fish bakes start the vegetables. Heat 2 tablespoons dark sesame oil in a large skillet over medium-high heat until hot. Add 2 cloves minced garlic, 1 teaspoon freshly grated ginger, and 2 tablespoons *chili oil. Cook, stirring constantly, until fragrant, about 30 minutes.
I make my own chili oil and keep it on hand at all times. Simply add 4 teaspoons of red pepper flakes to 2 cups of olive oil and let and heat oil over low heat for about 5 minutes. Cool to room temperature. Transfer to a condiment bottle. Will keep for up to 1 month.
Add the squash and Bok Choy to the skillet folding into the sauce. Cover with a tight-fitting lid and steam briefly, about 1 minute. Uncover and cook, stirring occasionally until the vegetables are tender but not mushy, about 2 minutes.
Prepare the Dressing:
Using tongs, remove the vegetables from the skillet and keep warm. Add 2 tablespoons brown sugar, 1 tablespoon soy sauce, and 1 tablespoon water and season with sail and pepper, to taste. Heat to a low simmer. Remove from heat.
Spoon some of the dressing into 4 serving plates. Cut the cod into 4 serving pieces and place down the center of each plate. Add some vegetables over the dish. I like to garnish with some chow mien noodles and sliced green onion.
This is a delightful flaky fish cooked perfectly and served with spicy Asian vegetables and hot sauce. I hope you like it! – Ella💙
- 1 pound cod fillet
- Salt and Pepper
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1 tablespoon hot chili sauce
- 1 tablespoon dark sesame oil
- 1 garlic clove, minced
- 2 teaspoons fresh ginger, grated
- 1/4 cup plus 2 tablespoons sunflower oil, or grapeseed oil
- 2 tablespoons dark sesame oil
- 2 medium garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons *chili oil, or to taste
- 1 medium acorn squash, cubed
- 1 medium bunch Bok Choy, cleaned, trimmed and cut on the bias into 1” pieces
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon water
Salt and pepper the fish and place in a shallow baking pan.
In a medium bowl, whisk together soy sauce, sugar, vinegar, hot chili sauce, sesame oil, garlic, ginger, and 1/4 cup of the oil. Pour over the fish, cover, and refrigerate for 15 to 30 minutes.
Remove fish from the marinade and discard marinade. Place the fish in an oven safe baking dish or sheet. Bake at 350° for 20 to 30 minutes.
Meanwhile, in a large skillet, heat the oil over medium-high heat until hot. Add the garlic, ginger, and chili oil. Cook, stirring constantly, until fragrant, about 30 minutes.
Using tongs, add the squash and Bok Choy to the skillet and fold into the sauce. Cover with a tight-fitting lid and cook until stream accumulates, about 1 minute. Uncover and cook, stirring occasionally until the vegetables are tender but not mushy, about 2 minutes.
Remove the vegetables to a plate and keep warm.
Stir into the remaining liquids in the skillet the brown sugar, soy sauce, and water and season with sail and pepper, to taste. Heat to a low simmer. Remove from heat. Serve with the vegetables and fish.