Best 5 Black Cod Fillets Poached In Five Spice Broth With Baby Bok Choy And Udon Recipes

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Indulge in a culinary journey to the Far East with our delectable black cod fillets poached in a flavorful five-spice broth. This exquisite dish, brimming with umami and aromatic spices, will tantalize your taste buds and transport you to the vibrant streets of Asia. Accompanied by tender baby bok choy and springy udon noodles, this harmonious symphony of flavors and textures is a true masterpiece. Dive into our collection of recipes and discover the culinary secrets behind this extraordinary meal. From selecting the freshest ingredients to perfecting the delicate poaching technique, we guide you through each step with precision and passion. Whether you're a seasoned chef or a home cook seeking culinary adventures, our recipes will empower you to recreate this ресторан-worthy dish in the comfort of your own kitchen.

Let's cook with our recipes!

MISO-POACHED BLACK COD WITH BABY BOK CHOY



Miso-Poached Black Cod with Baby Bok Choy image

Provided by Monterey Salka

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons white miso paste
Half 2.11-ounce packet instant dashi
2 sheets kombu
1 1/2 pounds black cod fillets, boned
1 pound baby bok choy
8 ounces crimini mushrooms
8 ounces shiitake mushrooms
8 ounces beech mushrooms
8 ounces honshimeji mushrooms
Oil, for drizzling
Salt and freshly ground black pepper
2 bunches fresh cilantro
1 cup extra-virgin olive oil
1 cup sugar
1 cup vinegar
Salt
1 red onion, thinly sliced
Salmon roe, for garnish
Togarashi powder, for garnish
Scallions, thinly sliced, for garnish

Steps:

  • For the black cod: Combine the miso paste, dashi and kombu with 1 gallon of water in a stockpot and bring to a simmer. Cook, 5 minutes, then remove the kombu. Transfer some of the broth to a shallow pan and add the cod. Cook, keeping the heat at a very low simmer, covered, until cooked through, about 7 minutes.
  • For the vegetables: Preheat the oven to 375 degrees F. Fill a large bowl with ice water and set aside. Bring a large pot of heavily salted water to a boil, then add the bok choy and cook, 30 seconds. Transfer the bok choy to the ice bath. Set aside.
  • Slice the crimini and shiitake mushrooms. Remove the stems from the beech and honshimeji mushrooms. Drizzle some oil over the mushrooms and sprinkle them with salt and pepper. Roast until charred on the edges, about 20 minutes.
  • For the cilantro oil: Meanwhile, blend the cilantro with the oil in a blender on high for 3 minutes. Set aside.
  • For the pickled onions: Bring the sugar, vinegar, 1 cup water and 1 cup salt to a boil in a small saucepan. Place the onions in a medium bowl and pour the liquid over. Let steep 10 minutes.
  • For serving: Arrange 2 to 3 bok choy leaves on each of 4 plates. Top each with a piece of cod and add some broth. Add some mushrooms and drizzle with cilantro oil. Garnish with salmon roe, togarashi, scallions and pickled onions.

BLACK COD FILLETS POACHED IN FIVE-SPICE BROTH WITH BABY BOK CHOY AND UDON



Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon image

Provided by Carla Snyder

Categories     Fish     Leafy Green     Poach     Low Sodium     Dinner     Seafood     Cod     Spice     Bok Choy     Noodle

Yield Serves 2

Number Of Ingredients 16

Two 6-oz/170-g black cod fillets
Salt and freshly ground black pepper
1 3/4 cups/420 ml chicken broth
1 tbsp dry sherry
1 tsp soy sauce, plus more if needed
1 tsp sugar
1 tsp five-spice powder
1 tsp toasted sesame oil
1 tbsp vegetable oil
3 heads baby bok choy, cored and thinly sliced on the diagonal (see "It's that easy"), leaves separated from stalks
1 carrot, peeled and thinly sliced on the diagonal (see "It's that easy")
1 tbsp peeled and minced fresh ginger
3 oz/85 g udon noodles
1 green onion, white and tender green parts, thinly sliced on the diagonal (see "It's that easy")
2 tsp minced fresh cilantro
1 tsp sesame seeds

Steps:

  • 1. Pat the fillets dry and sprinkle all over with salt and pepper.
  • 2. In a small bowl, whisk together the chicken broth, sherry, soy sauce, sugar, five-spice powder, and sesame oil. Set aside.
  • 3. Heat a 12-in/30.5-cm skillet with a lid over medium-high heat and add the vegetable oil. When the oil shimmers, add the bok choy stems, carrot, and ginger and sauté until the bok choy turns bright green and the ginger is fragrant, about 2 minutes. Add the broth mixture and bring to a simmer. Add the noodles and give them a stir to keep them from sticking. When the broth returns to a simmer, top the noodles and veggies with the fish, bok choy leaves, and green onion. Cover, reduce the heat to low, and simmer until the noodles and fish are tender and cooked through, about 4 minutes. Taste and add more soy sauce or pepper if the mix needs it.
  • 4. Divide the noodles and fish between two warmed shallow bowls and ladle the broth and vegetables over. Garnish with the cilantro and sesame seeds and serve hot.

COCONUT-POACHED FISH WITH BOK CHOY



Coconut-Poached Fish With Bok Choy image

This one pot, Thai-influenced dish couldn't be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 (6-ounce) cod fillets or other flaky white fish
Kosher salt
2 tablespoons canola or vegetable oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and cut into thin matchsticks
1 fresh Thai or Serrano chile, thinly sliced
2 (13 1/2-ounce) cans coconut milk
1 1/2 teaspoons fish sauce
1 teaspoon light brown sugar
About 7 ounces baby bok choy, ends trimmed and stalks separated
1/4 cup roughly chopped cilantro, both leaves and tender stems
2 tablespoons thinly sliced scallion greens
Lime wedges (from 1 lime), for serving
Flaky salt (optional)

Steps:

  • Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
  • Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
  • Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
  • Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 51 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 38 grams, Sodium 1077 milligrams, Sugar 4 grams, TransFat 0 grams

HOISIN-GLAZED BLACK COD WITH BOK CHOY



Hoisin-Glazed Black Cod with Bok Choy image

The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks
3 cloves garlic, thinly sliced
1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated
2 celery stalks, quartered lengthwise and cut into 2-inch lengths
Coarse salt and ground pepper
1 bunch scallions, trimmed, cut into 2-inch lengths
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
4 skinless black cod fillets (5 ounces each)

Steps:

  • In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.
  • Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
  • Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 3 g, Protein 26 g

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE



Glazed Cod With Bok Choy, Ginger and Oyster Sauce image

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

Provided by Kay Chun

Categories     dinner, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola oil
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
1 pound baby bok choy, halved lengthwise
Kosher salt and black pepper
1/4 cup oyster sauce
1 tablespoon low-sodium soy sauce
1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon lime juice
Cooked rice, soba or egg noodles, for serving

Steps:

  • In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
  • Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
  • Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Tips:

  • Choose fresh ingredients: The fresher the ingredients, the better the dish will taste. Look for black cod fillets that are firm and have a slightly translucent appearance. Baby bok choy should be crisp and have dark green leaves. Udon noodles should be chewy and slightly firm.
  • Use a large pot: You will need a large pot to poach the black cod fillets and vegetables. Make sure the pot is large enough to hold all of the ingredients comfortably.
  • Bring the poaching liquid to a simmer: Do not boil the poaching liquid. A simmer is a gentle boil that will cook the fish and vegetables without overcooking them.
  • Cook the fish and vegetables until tender: The black cod fillets should be cooked through but still slightly flaky. The baby bok choy should be tender but still have a slight crunch. The udon noodles should be cooked according to the package instructions.
  • Serve immediately: This dish is best served immediately after it is cooked. The fish and vegetables will be at their best when they are hot and fresh.

Conclusion:

This black cod dish is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is poached in a flavorful five-spice broth, and the baby bok choy and udon noodles add a nice touch of texture and flavor. This dish is sure to please everyone at the table.

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