Tender, flaky cod gets the royal treatment in tonight’s Asian-inspired dinner. We’re smothering our fish fillets in a homemade sweet and sour sticky glaze and pan-frying them to perfection. We’re serving that up over a bed of ginger fried rice with crunchy bok choy, carrots and scallions.
We will send you:
Bok choy tips
Sweet chili sauce
You will need:
Salt & pepper
2 Large pans
Cook the rice
In a small pot, bring the rice and 2 cups of salted water to a boil. Once boiling, cover and reduce the heat to low. Simmer, 10 to 12 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and fluff with a fork. Set aside in a warm spot.
Mise en place
Separate the white bottoms from the green tops of the scallions. In a food processor or with your chef’s knife, mince the ginger and white bottoms of the scallions. Thinly slice the green tops of the scallions and the carrots into rounds. Cut off and discard the bok choy roots; roughly chop. Juice the lime. In a bowl, combine the lime juice, soy sauce and sweet chili sauce; whisk to combine.
Cook the vegetables & rice
In a large pan, heat a drizzle of oil on medium-high until hot. Add the minced ginger mixture, carrots and bok choy; season with S&P. Cook, 3 to 5 minutes until fragrant. Whisk the eggs and add to the pan. Cook, stirring frequently, 30 seconds to 1 minute, until the eggs are cooked through. Add the rice and ½ the sauce. Cook, stirring frequently, 2 to 4 minutes. Season with S&P. Set aside in a warm spot.
Cook & glaze the cod
In a large pan (nonstick, if possible), heat a drizzle of oil on medium-high until hot. Place the flour on a plate; season with S&P. Pat the cod dry with paper towel. Coat each fillet in the flour; add to the pan. Cook, 3 to 5 minutes on the first side, or until golden brown. Turn down to medium; flip the filets and add the remaining sweet & sour sauce. Cook, occasionally spooning the sauce over the fish, 2 to 3 minutes.
Serve your dish
Serve the glazed cod over the finished rice. Top with any sauce from the pan. Garnish with the green tops of the scallions. Bon appétit!
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