Soy-Glazed Cod with Bok Choy and Shiitake Mushrooms Recipe

If you’re looking for a weeknight dinner that dazzles with flavor but never overwhelms your schedule, this Soy-Glazed Cod with Bok Choy and Shiitake Mushrooms Recipe is an absolute game-changer. Imagine tender, flaky cod filets bathed in a glossy soy glaze, paired with crisp bok choy and earthy shiitake mushrooms — all coming together in a vibrant, fast-cooking stir fry. It’s fresh, comforting, and just begging for a cozy dinner table conversation.

Ingredients You’ll Need

The image shows fresh ingredients arranged on a light wooden surface replaced with a white marbled texture. There are five main items: on the left side, three whole green onions in bright green color lie flat. Next to them, a white bowl filled with sliced brown mushrooms, showing a mix of light and dark brown caps and white stems, takes a center spot. Above and to the right, another white bowl holds fresh, whole green leafy bok choy, with thick pale green stems and dark green leaves. Below it, a smaller dark bowl contains sliced green onions, showing a range of light to dark green pieces. Finally, the last dark bowl at the bottom right is filled with finely chopped ingredients — mostly pale yellow and white, likely garlic and shallots. The layout is clean and organized, the colors mainly various greens, browns, and whites. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, each playing a key role in building the perfect balance of savory, sweet, and umami-packed flavors and a wonderful variety of textures and colors on your plate.

Low-sodium soy sauce: The salty-sweet backbone that provides that signature soy glaze flavor without overwhelming saltiness.
Brown sugar: Adds just enough caramel sweetness to balance the savory notes.
Oyster sauce: Boosts umami depth; Lee Kum Kee is a trusted brand for consistent quality.
Rice wine vinegar: Brightens the sauce with a subtle tangy kick that cuts through richness.
Baby bok choy: Offers crisp, refreshing greens that soften slightly when cooked, perfect for texture contrast.
Safflower or canola oil: A heat-tolerant oil for stir frying that doesn’t overpower delicate flavors.
Fresh garlic: Minced and smashed to release robust aromatic complexity.
Fresh ginger: Adds warmth and a subtle peppery zing that wakes up the palate.
Shiitake mushrooms: Earthy, meaty slices that soak up the soy glaze beautifully.
Kosher salt: To season as needed, enhancing natural flavors.
Skinless cod filets: The star protein, flaky and mild, perfectly paired with the glaze and vegetables.
Green onions: Thinly sliced for a fresh, crunchy garnish.
Red chili: Seeded and sliced thin for a pop of heat and color.
Cooked udon noodles (or soba, ramen, or rice): The comforting base that carries all those gorgeous sauces and textures.

How to Make Soy-Glazed Cod with Bok Choy and Shiitake Mushrooms Recipe

Step 1: Prepare the Sauce

Start by mixing low-sodium soy sauce, brown sugar, oyster sauce, and rice wine vinegar in a jar. Give it a good stir every few minutes until the sugar fully dissolves. This blend is the magic elixir that infuses every bite with a perfect balance of sweet, salty, and tangy layers.

Step 2: Clean and Prep the Bok Choy

Give your bok choy a thorough rinse in cold water, halving them lengthwise to ensure no grit remains trapped. Gently spin them dry in a salad spinner. Keeping the greens dry is crucial for getting a nice sear during stir-fry, lending a lovely crisp bite later on.

Step 3: Sauté Aromatics and Mushrooms

Heat your wok over high heat until a drop of water dances on the surface. Add a touch of oil followed by the fragrant garlic-ginger mix, cooking just until fragrant. Toss in the shiitake mushrooms and sauté for about three minutes until tender and infused with that ginger-garlic aroma. Finish by adding a spoonful of your soy sauce mixture to coat the mushrooms in that irresistible glaze, then set them aside while you cook the rest.

Step 4: Cook the Bok Choy

Use fresh oil and a little of your ginger-garlic mix again, then place half your bok choy cut-side down to caramelize lightly for two minutes. Flip and cook for another minute, adding sauce to achieve that glossy, lightly charred glaze. Remove and repeat with the second half, ensuring every piece is perfectly cooked yet still vibrant.

Step 5: Glaze and Cook the Cod

Bring the heat down to medium and add oil with the remaining ginger-garlic mixture. Pour in the rest of the sauce and carefully lay the cod filets top side down into the bubbling mixture. Cook for two minutes before gently flipping and continuing to cook for another two minutes. The fish cooks fast, absorbing the soy glaze while staying juicy and tender.

Step 6: Plate and Finish

Arrange your choice of cooked noodles or rice on plates or shallow bowls. Top with the savory vegetables and cod, generously drizzle with the remaining sauce. Finally, sprinkle sliced green onions and red chili for fresh crunch and a splash of color. Serve immediately for a warm, satisfying meal.

How to Serve Soy-Glazed Cod with Bok Choy and Shiitake Mushrooms Recipe

Two golden-brown cooked chicken pieces lie side by side in a black pan, covered in a shiny dark brown sauce with small bits of cooked onions scattered on top and around them. The chicken has some grill marks and a slightly glossy look from the sauce, which pools around the meat on the pan's textured surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Bright green onions and thinly sliced red chilies are not only visually stunning but also elevate the flavors with a fresh bite and subtle kick. The chilies add just the right level of heat, while the green onions bring crispness that cuts through the tender textures of the fish and vegetables.

Side Dishes

While udon, soba, or ramen noodles are fantastic bases, you can also serve this dish over steamed jasmine rice or fragrant brown rice for a wholesome touch. A simple miso soup or a light cucumber salad can complement the rich glaze beautifully, keeping the whole meal balanced and vibrant.

Creative Ways to Present

For a stunning presentation, serve the Soy-Glazed Cod with Bok Choy and Shiitake Mushrooms Recipe in shallow bowls to capture all the luscious sauce. Alternatively, consider plating with the vegetables arranged in a circular bed and the cod filet perched on top like a centerpiece, drizzled generously with extra sauce and garnished in an artful way. This creates a feast for both eyes and palate.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to two days. The cod and vegetables retain their flavor well but are best enjoyed fresh to appreciate the perfect texture contrast.

Freezing

While you can freeze the sauce separately, freezing the cooked cod is not recommended because the delicate fish texture may deteriorate. If needed, freeze the sauce in a small container and prepare fresh fish and vegetables when you’re ready to enjoy.

Reheating

Gently reheat leftovers in a non-stick skillet over low heat to maintain the cod’s moisture and keep vegetables crisp. Avoid microwaving if possible, as it can toughen the fish and make the bok choy soggy.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod is ideal for its flaky texture and mild taste, other white fish like halibut or haddock work beautifully in the Soy-Glazed Cod with Bok Choy and Shiitake Mushrooms Recipe.

What if I don’t have oyster sauce?

You can substitute oyster sauce with hoisin sauce or a splash of fish sauce mixed with a bit of sugar for a similar umami kick, though the flavor will vary slightly.

How spicy is this dish?

The heat level is mild by default, coming only from fresh red chili garnishes, so you can easily adjust by adding more or less chili depending on your preference.

Can this recipe be made gluten-free?

Yes! Simply use tamari or a gluten-free soy sauce and ensure your oyster sauce is gluten-free. Most other ingredients are naturally gluten-free.

Is bok choy the only vegetable I can use here?

Not at all! Feel free to experiment with baby spinach, Chinese broccoli, or snap peas to add different textures and flavors while keeping the spirit of the dish intact.

Final Thoughts

This Soy-Glazed Cod with Bok Choy and Shiitake Mushrooms Recipe is a treasure for anyone craving a quick yet impressive dinner that bursts with umami-rich flavors and delightful textures. I encourage you to give it a try—it might just become your go-to weeknight favorite. Once you taste that perfect soy glaze coating tender cod alongside crisp greens and mushrooms, you’ll wonder how you ever lived without it.