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Asian-style Cod and Kimchi Bowl Recipe

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Prep Time
15 min
Total Time
35 min
Serves 2
In this Recipe

This beautiful seafood-based bowl is packed with Asian flavors and healthy ingredients for a meal that you’ll love eating and won’t regret later. Everything in this recipe comes together in 30 minutes, and if you can’t find a particular ingredient, feel free to skip that ingredient or make a substitution. We have the recipe written to feed 2 people, but you can double the ingredients to feed 4 without adding too much time to the recipe. Enjoy!


  • 2 piece Cod (4 – 6 oz fillets)
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • 1-2 tsp Hot Chili Paste (to taste)
  • 3 Tbsp Vegetable Oil (divided)
  • 2 Shallot (thinly sliced)
  • 2 clove Garlic (finely chopped)
  • 1 piece Ginger (1″ piece chopped)
  • 1 cup Mushrooms (sliced)
  • 2 piece Baby Bok Choi (trimmed and cut in half lengthwise)
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Soy Sauce
  • 1 cup Rice (cooked)
  • 1/2 cup Kimchi (we used red rice for this)
  • 2 Green Onion (but you can use white or brown too!)


  1. Mix rice vinegar, hot chili paste, soy sauce, and honey in a small bowl and brush over the cod filets.

  2. Heat 2 tbsp. oil an oven-proof skillet over medium-high heat. Add cod and cook for 2 to 3 minutes, then flip over. Transfer to an oven preheated to 425ºF, and bake for about 5 to 6 minutes, or until the fish is fork tender.

  3. Heat 1 tablespoons oil in a wok or a large heavy-bottom skillet over high heat. Add shallots, garlic, ginger, mushrooms, and peppers and stir until fragrant and beginning to color, 2 to 3 minutes. Add Bok choy, fish sauce, and soy sauce, and stir for 1 minutes. Push the vegetables to a side and add the rice, stirring, to heat it though, about 1 minute.

  4. Divide the rice, kimchi, and vegetables between two serving bowls, top with cod filets and sprinkle with sliced scallions. Serve immediately.

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