Honey-Garlic Cod

with Sautéed Bok Choy & Coconut Rice

35 MIN

4 Servings

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From the Test Kitchen

In this recipe, we’re giving cod fillets a sweet and savory kick with a flavorful sauce of honey, garlic, soy sauce and a touch of butter. The richness of the butter and honey is perfectly balanced by the soy sauce’s tangy depth, creating layers of delicious complexity. We’re serving the fillets with sautéed bok choy and coconut rice—or rice cooked with sweet coconut milk, to infuse the grains. And for earthy crunch and a touch of piquancy, we’re garnishing the dish with cashews and scallions.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the coconut rice:

In a medium pot, combine the rice, coconut milk (shaking the can just before opening), a big pinch of salt and ½ cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a serving dish and set aside in a warm place.

2 Prepare the ingredients:

While the rice simmers, wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Roughly chop the cashews.

3 Cook the aromatics:

While the rice continues to simmer, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant.

4 Add the bok choy:

Add the bok choy to the pan of aromatics. Cook, stirring occasionally, 2 to 4 minutes, or until the bok choy leaves have wilted. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

5 Cook the cod & make the sauce:

While the rice continues to simmer, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the bok choy, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets; cook 3 to 4 minutes on the first side, or until lightly browned. Flip the fillets and add the garlic; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the honey, butter and soy sauce. Cook, occasionally spooning the sauce over the fillets, 3 to 4 minutes, or until the cod is cooked through and the sauce has thickened. Remove from heat and season with salt and pepper to taste.

6 Serve your dish:

Transfer the cooked cod and sauce to the serving dish of cooked bok choy. Serve with the coconut rice on the side. Garnish with the cashews and green tops of the scallions. Enjoy!