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Foil Steamed Spicy Ginger Soy Cod & Bok Choy

This recipe has made it to the "TOP" of all my fish recipes. It's steamed in aluminum foil and cooked in the oven. I can't begin to explain how delicious this is. All I can say is that you must add this to your bucket list.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian, Pescatarian
Servings: 2 servings


  • 2 4-6 oz cod fillets or Mahi-Mahi
  • 1 bok choy cut of leave and stems
  • 1 1/2 in ginger cut match sticks
  • 1 lemon Zest
  • 2 tsp toasted sesame oil
  • 2 pieces aluminum foil 6" x 6"
  • 2 Tbsp sesame oil
  • 1 in Ginger chopped
  • 1 tsp thin soy sauce
  • 3-4 in scallions tops cutmathsticks, green
  • 2 Tbsp mirin or dry sherry
  • 2 Tbsp soy sauce to taste
  • 1 dash Shiracha to taste


  • 1. Preheat oven to 355 degrees. Place some bok choy on a piece of foil and add fillet. Drizzle cod fillet with sesame oil, top with lemon zest and some ginger. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. Repeat for each piece of cod
  • 3. Place foil packets on cookie sheet and bake for 15-20 minutes. Fish should be nice and flaky
  • 4. Sauce ingredients- Add 1/2 sesame oil to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add Mirin and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so. Add 2nd part of sesame oil, chili and soy sauce to taste