Steamed cod finished with hot ginger-scallion oil.

• Cod — 6 oz (1 fillet)
• Bok choy — 3½ oz (2 baby, halved)
• Daikon — ½ cup, sliced
• Green-onion tops — 2 Tbsp
• Ginger — 1 tsp, grated
• Garlic-infused olive oil — 2 Tbsp
• Sea salt

1. Steam the cod 6–8 minutes until it flakes, adding the bok choy for the last 3 minutes.
2. Pile the ginger and green-onion tops on the cod.
3. Heat the oil until almost smoking and pour it over to sizzle; season. Serve with daikon.

The hot oil pour is the whole dish — it bloomed-fries the ginger and scallion tops directly on the fish. Get the oil almost to smoking before pouring; a tepid pour leaves the aromatics raw and grassy.

Calories ≈ 450 kcal · Protein 41 g · Carbs 5 g · Fat 30 g · Fiber 2 g

Roast/pan/parchment fish cooked just to flaking; standard technique.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.