Vietnamese Shaking Cod with Bok Choy


  • ¼ cup olive oil
  • ½ red onion
  • 4 green onions
  • 4-5 baby bok choys
  • 1 lb cod fillets
  • 1 ½ tbsp minced garlic
  • 2 tbsp tamari (substitute low sodium soy sauce)
  • 2 tbsp rice vinegar
  • 2 tsp fish sauce
  • 2 tsp sesame oil


  1. In a small bowl, whisk together tamari, rice vinegar, fish sauce and sesame oil.
  2. Peel and dice red onion. Thinly slice green onion. Trim baby bok choy and cut leaves and stems into bite-sized pieces. Keep the green leaves and white stems separate.
  3. Heat 2 tbsp olive oil in a skillet over medium-high heat. Pat cod fillets dry, brush with the remaining olive and sprinkle with salt and pepper. Add to the skillet and cook 2 minutes per side. Transfer to a plate and keep warm.
  4. Add white stems of the bok choy to the empty skillet and cook 3 minutes, until softened. Now add the red onion to the bok choy and cook another 3 minutes. Add green onion, baby bok choy and garlic. Cook another 2 minutes, until wilted.
  5. When vegetables are ready, return the cod to the pan and drizzle with sauce. Cook 2 minutes, or until well coated.


The original recipe used sirloin steak instead of cod fillets. Pat dry and season the beef with salt and pepper and slice into strips. Add to the skillet and cook 4 minutes, turning regularly, until browned but not cooked through. Transfer to a plate and keep warm.

Source: PlateJoy – Vietnamese Shaking Beef with Bok Choy