Pan-Seared Codwith Soy Maple Glaze, Baby Bok Choy, and Rice Noodles

By danyell923

Ingredients

• 2 Cloves Garlic
• 2 Fillets Cod
• 1/4 Cup Soy Sauce
• 2 Tablespoons Maple Syrup
• 2 Scallions
• 1 1-Inch Piece Ginger
• 7 Ounces Rice Noodles
• 6 Ounces Baby Bok Choy

Details

Servings 2
Adapted from blueapron.com

Preparation

Step 1

Baby bok choy is a cruciferous vegetable, like broccoli and kale, that thrives in the colder months. Our Vermont maple syrup is also harvested in the colder months. In late March, sugar maples start transforming the starch the’ve stored all winter into a sweet sap that’s harvested directly from the trunk. The harvested liquid is boiled down to 1/40th of its original volume to make the concentrated, delicious maple syrup in this recipe.

Makes

Wash and dry the fresh produce. Heat a pot a pot of salted water to boiling on high. Slice the baby bok choy pieces in half lengthwise. Peel and mince the garlic and ginger. Finely chop the scallions on an angle, separating the white bottoms and green tops.

Once the water is boiling, turn the heat off and completely submerge the

3. Make the maple-soy glaze:

In a small bowl, combine the

and stir until everything is evenly distributed.

In a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the

with salt and pepper on both sides. In the same pan, heat a couple teaspoons of oil on medium until hot. Cook the seasoned cod 3 to 4 minutes per side, or until golden brown and cooked through. (Loosely cover the pan with aluminum foil to help the fish cook faster.) Add the

6. Add the bok choy & noodles:

under water once more before adding along with the

Cook 2 to 3 minutes, or until thoroughly combined. To plate your dish, divide the noodle-bok choy mixture between 2 dishes and top with a glazed cod filet. Garnish with the