Asian Ginger Lingcod on Stir-Fried Bok Choy

Asian Ginger Lingcod on Stir-Fried Bok Choy

Asian Ginger Lingcod on Stir-Fried Bok Choy

Lingcod, also known as the wolf of the ocean, is a delicate, semi-fatty whitefish that cooks to a tender flaky finish! It stands up to a multitude of applications, from deep-frying, to pan searing, to the oven, you will not be disappointed! We love a good stir-fry in our household. I think you'll love this one too! I mean, who doesn't love a meal you can cook entirely in one pan! You could sub any vegetable, or combination of veggies, for the bok choy, and use soy sauce anywhere coconut aminos is called for. We served this with steamed rice and black beans simmered with garlic, green onions, cilantro, and coconut aminos.

To watch the video for this recipe, click here!


For the Lingcod:

2  4-6 oz. Catch Sitka Seafoods Lingcod fillets
2 Tbs. Cornstarch
1 Tbs. Avocado or Olive Oil


For the Sauce:

1/3 C Soy Sauce (We use 3 Tbs. Coconut Aminos & 2 Tbs. Braggs Soy Aminos)
1 Tbs. Rice Wine Vinegar
1 tsp. Toasted Sesame Oil


For the Bok Choy:

1 lb. Baby Bok Choy, thinly sliced
1 Tbs. Rice Wine Vinegar
1 tsp. Toasted Sesame Oil
1 tsp. Gomasio (A Sesame seed and Sea Salt blend, if you don't have it just use 3/4 tsp. toasted sesame seeds and 1/4 tsp. sea salt)
1/2 tsp. Chinese Five Spice
1/2 tsp. Sea Salt 


For the Toppings:

2 inch piece of Ginger, peeled and julienned into very thin 1/2" long strips 
2 Garlic cloves, smashed and chopped
2-3 Green Onions, thinly bias sliced



  1. Begin by lightly rinsing the lingcod fillets under running water then pat completely dry. Slice fillets into long 1 inch wide strips, then cut into 1 inch chunks. Place the chunks onto a towel lined plate and gently pat dry again.
  2. Add lingcod chunks and cornstarch to a bowl and toss until lingcod is well coated in cornstarch.
  3. Add oil to a cast iron or heavy bottomed skillet or wok, set heat to medium. When skillet is nice and hot, fry lingcod chunks about 1 minute per side (depending on thickness). Be careful not to overcrowd the pan, we did ours in two batches. Remove fried lingcod to a towel lined plate.
  4. Add chopped garlic and ginger to the skillet, add a little more oil if necessary, and fry 2-3 minutes, just until golden, remove to a towel lined plate.
  5. Add 1 Tbs. rice wine vinegar to the skillet, add sliced Bok Choy, Chinese five spice, gomasio, sea salt, & sesame oil to skillet. Cook just until Bok Choy is slightly wilted, 1-2 minutes. Remove Bok Choy to a serving platter.
  6. Mix all sauce ingredients together and add to the the skillet, once sauce is bubbling, add lingcod chunks back in and allow to simmer rapidly for 1 minute. Place lingcod chunks on top of the Bok Choy and pour remaining sauce over.
  7. Top lingcod and Bok Choy with the fried ginger and garlic and the sliced green onions.
  8. Serve with rice and black beans.




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