Cod With Ginger Beer and Bok Choy

By Deli1

Here, a bottle of ginger beer provides the base for a quick, slightly spicy-sweet pan sauce that graces the whole plate.

The original recipe calls for sea bass, which can be pricey. That fish elevates this dish, but we liked it with cod just fine.

Ingredients

• 8 ounces baby bok choy or small bok choy
• Kosher salt
• One 1-inch piece ginger root
• Leaves from 2 to 4 stems cilantro
• Cod fillets (6 to 8 ounces per person), about 3/4-inch thick
• Freshly ground black pepper
• 1 tablespoon sesame oil, preferably dark
• 2 tablespoons unsalted butter
• 8 ounces ginger beer
• 1 lime

Preparation

Step 1

Rinse the bok choy and discard any torn or discolored leaves. Cut the bok choy in half from top to bottom, and trim some of the bottoms if they are especially thick or tough.

Heat about 2 inches of water in a large saute pan. Bring to a boil over high heat.

Place a steamer basket in the pan, then arrange the bok choy in the basket. Season them lightly with salt and cover the pan with a tight-fitting lid; steam for 5 to 7 minutes, then uncover and turn off the heat.

Heat the oil with 1 tablespoon of the butter in a separate saute pan over medium-high heat. Once the butter becomes foamy, add the fillets and cook 3 or 4 minutes per side (depending on their thickness), turning them over carefully, until just cooked through. Transfer them to a plate and cover loosely to keep warm.

Pour the ginger beer into the saute pan, stirring to incorporate. Reduce the heat to medium; cook for about 6 minutes, or until the mixture has reduced a bit to form a slightly thickened sauce. Use a wooden spatula to dislodge any browned bits.

Add the grated ginger, then cut the lime in half and squeeze its juice into the pan. Add the remaining tablespoon of butter, stirring to incorporate.

Divide the bok choy between warmed plates. Place the fish on top of each portion, then spoon the sauce over what's on the plate. Scatter the cilantro over each portion. Serve right away.