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Low Carb Sesame Crusted Cod & Bok Choy

Prep: 5 min
Cook: 10 min
Total: 15 min

Ingredients for 2 servings:

  • 3/4lb raw wild cod (or white fish), cut into 2 equal pieces
  • 5 tablespoons sesame seeds (I used a mix of toasted and black sesame seeds)
  • 1 tablespoon avocado oil (or grapeseed, coconut or other cooking oil with a higher smoke point)
  • baby bok choy (~2 cups), halved down the middle
  • Dressing
    • 1 tablespoon water
    • 2 tablespoons rice vinegar (or balsamic vinegar)
    • 2 tablespoons liquid aminos (or coconut aminos or low sodium soy sauce; use more/less to taste)
    • 1 tablespoon (or 1-inch) grated ginger
    • 1/2 tablespoon garlic paste
    • juice from 1/2 lime
    • 1/3 cup chopped green onion
    • 2 teaspoons sesame oil


Step 1

Place sesame seeds in a shallow plate and place the cod in the seeds to coat on both sides.

Step 2

Set a nonstick skillet on medium-high heat, and once hot add avocado oil.  Place the cod in the skillet and cook on each side for about 1 minute but no more than 2 minutes (since cod cooks very fast).

Step 3

Remove the cod from the skillet, then add the halved bok choy with the sliced part facing down into the skillet.  Squeeze in a little lime to create steam, then cover and cook for 3 to 5 minutes, until the bok choy is seared and slightly wilted.  You want a crisp tender result – tender to bite with a little crunch.  Set aside.

Step 4

Mix together the ingredients for the sauce, then drizzle over the cod and the bok choy.