Ginger-Oyster Glazed Cod over Soba Noodles
with Baby Bok Choy & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
When it comes to high performance condiments, oyster sauce deserves a gold medal. Packed with umami, it’s briny and savoury, with a very subtle sweet and sour undertone that quickly adds complexity to anything you choose to put it on. Tonight, you’ll be elevating it further by mixing it into a stir-fry sauce with fresh ginger, and tossing in soba noodles until they’re coated and glossy. Twirl in crisp-tender baby bok choy and string peas, and use the rest of the sauce to baste the beautiful cod which you’ll serve alongside.
We will send you:
- 2 Cod fillets
- 170g Baby bok choy
- 20g Ginger
- 100g Snow peas (or sugar snap peas)
- 180g Soba noodles
- 30g Vegetable demi-glace
- 30ml Oyster sauce
- 8.5g Rising Sun spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Cod, Milk, Oyster, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
28 g
Saturated Fat
9 g
Sodium
1720 mg
Total Carb
75 g
Sugars
7 g
Protein
25 g
Fibre
5 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Separate the baby bok choy leaves, discarding the stem ends. Snap off and discard the stem ends of the peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Mince the ginger.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Cook, 3 to 4 minutes, until tender. Drain thoroughly, rinse under cold water and toss with a drizzle of oil to prevent sticking. In the same pot, heat a drizzle of oil on medium-high. Add ⅓ of the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace, cooked noodles, ⅔ of the oyster sauce and 1 tbsp butter (double for 4 portions); season with ⅓ of the spice blend. Cook, 1 to 2 minutes, until the noodles are coated with the sauce. Set aside in a warm spot.
Sauté the vegetables
While the noodles cook, in a large pan, heat a drizzle of oil on medium-high. Add the baby bok choy and string peas; season with ½ the remaining spice blend and S&P. Cook, stirring frequently, 2 to 3 minutes, until the baby bok choy has wilted and the peas are crisp-tender. Add ½ the remaining ginger and continue to cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
Cook the cod
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the remaining spice blend. Add the cod* to the pan and cook, 2 to 3 minutes on the first side, until partially cooked. Flip the cod; add the remaining ginger, oyster sauce and 1 tbsp butter (double for 4 portions). Continue to cook, spooning the sauce over the cod, 2 to 3 minutes, until golden brown and cooked through.
Plate your dish
Divide the finished noodles between your bowls. Top with the sautéed vegetables and glazed cod. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
