Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon
Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Pat the fillets dry and sprinkle all over with salt and pepper.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat the fillets dry and sprinkle all over with salt and pepper.
In a small bowl, whisk together the chicken broth, sherry, soy sauce, sugar, five-spice powder, and sesame oil.
Heat a 12-in/30.5-cm skillet with a lid over medium-high heat and add the vegetable oil.
When the oil shimmers, add the bok choy stems, carrot, and ginger and sauté until the bok choy turns bright green and the ginger is fragrant, about 2 minutes.
Add the broth mixture and bring to a simmer.
Add the noodles and give them a stir to keep them from sticking.
When the broth returns to a simmer, top the noodles and veggies with the fish, bok choy leaves, and green onion.
Cover, reduce the heat to low, and simmer until the noodles and fish are tender and cooked through, about 4 minutes.
Taste and add more soy sauce or pepper if the mix needs it.
Divide the noodles and fish between two warmed shallow bowls and ladle the broth and vegetables over.
Garnish with the cilantro and sesame seeds and serve hot.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.