This is a light, high protein weeknight meal. Everything comes together in one pan, making it an easy and fast clean up!
Servings
3
Time
20 Minutes
Dietary Info
Protein: 22 grams
Ingredients
Ingredients:
2 large cod loin fillets (approx 1 lb)
2 bunches baby bok choy – sliced lengthwise
3 large carrots, spiraled (optional)
2 tbsp tamari – wheat free (soy sauce or coconut aminos also works) 2 tbsp rice or apple cider vinegar or umeboshi plum vinegar
2 tbsp water
1 tbsp ginger – grated
1 tbsp mirin, optional
1 tsp honey
3 stalks green onion
Handful of watercress for serving
Method
Instructions:
In a large skillet, combine tamari, apple cider vinegar, water, grated ginger, and honey. Heat until hot. Place the cod filets in the skillet. Bring to a simmer.
While the cod is cooking, use a vegetable peeler and spiralize the carrots into long strands.
When the cod starts to firm up (5-6 minutes), arrange bok choy and spiralized carrots in the pan with the fish. Cover and steam for 8 minutes or until the fish is mostly opaque. The bok choy should add enough fluid but if needed, add extra water so the fish doesn’t dry out.
Meanwhile, thinly slice green onions diagonally or into 3-inch lengths. Spread over fish and cook for additional 2 minutes or until fish is completely cooked through.
Top with a bit of watercress and serve over rice or cauliflower rice.
