Garlic-Ginger Seared Cod with Charred Baby Pak Choi and Scallion Oil

This weeknight dinner delivers big Asian pantry flavor without heavy sauces or excess fat. Lean cod fillets are seared until golden and flaky, then crowned with a fragrant, sizzling oil infused with garlic, fresh ginger, and scallions that's poured straight over the fish at the table for maximum aroma. Baby pak choi gets a quick char in the same hot pan, picking up a little smoky bitterness that balances the richness of the oil. Built around a lean, flaky white fish, this dish is protein-forward and light on the stomach, with no cream, breading, or deep frying involved. The fat used is modest and purposeful, carrying flavor rather than weighing down the plate. It's a small, satisfying portion that's quick to pull together after work, with a short ingredient list and only two pans needed. Fibrous greens and bright aromatics round it out, making it a well-balanced, gentle, and genuinely flavorful keto dinner.</long_description> <parameter name="meta_description">Quick keto dinner: seared cod with charred baby pak choi and a sizzling garlic-ginger scallion oil. High-protein, light, and full of flavor.

Ingredients

• 2 filletscod fillets, about 5-6 oz each, skinless
• 4 headsBaby pak choi, halved lengthwise
• 2 tbspAvocado oil, divided, for searing
• 1 tbspsesame oil
• 3 clovesgarlic, thinly sliced
• 1.5 tbspfresh ginger, julienned or finely minced
• 4 stalksscallions, thinly sliced on a bias, white and green separated
• 1 tbspsoy sauce, low sodium
• 1 tsprice vinegar
• 0.5 tspred chili flakes, optional, for heat
• 0.5 tspsalt, plus more to taste
• 0.25 tspblack pepper

Method

1. Pat the cod fillets very dry with paper towels, then season both sides with half the salt and the black pepper.
2. Heat 1 tablespoon avocado oil in the skillet over medium-high heat. Sear the cod for 3-4 minutes per side until golden and just opaque and flaky. Transfer to a plate. 7:00
3. Add the remaining 1 tablespoon avocado oil to the same hot skillet. Place the pak choi halves cut-side down and let them char undisturbed for 2-3 minutes until deeply browned, then flip and cook 1 more minute. Season with remaining salt and remove to the plate with the cod. 4:00
4. In the small saucepan, combine the sesame oil, garlic, ginger, and scallion whites. Warm over medium heat, stirring, until fragrant and just starting to sizzle and turn golden, about 1-2 minutes; do not let the garlic burn. 1:30
5. Remove from heat and stir in the soy sauce, rice vinegar, chili flakes, and scallion greens. Stir to combine; the mixture should sizzle.
6. Plate the seared cod alongside the charred pak choi, then spoon the hot garlic-ginger scallion oil generously over the fish while it's still sizzling. Serve immediately.