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Ready in 25 minutes

Ginger-Soy Cod

with Sautéed Bok Choy & Edamame

Cooking time

25 minutes




560 /serving

By gently simmering cod in a glaze of ginger, sweet soy and ponzu, you’ll infuse the subtle yet substantial fillets with an irresistible aroma. The fish is served over fluffy jasmine rice, pricked up with edamame and baby bok choy, plus a final garnish of green scallion tops. Apply a finishing coating of that Asian-inspired glaze knowing that the whole family will fall in love with the harmonious tastes and textures at first bite.

We will send you:

  • 4 Cod fillets
  • 450g Baby bok choy
  • 20g Ginger
  • 2 Scallions
  • 60ml Sweet soy sauce
  • 60ml Ponzu lime sauce
  • 320g Jasmine rice
  • 100g Edamame (or green peas)
  • 25g White Sesame blend (rice flour, sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Cod, Bonito, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
5 g
Saturated Fat
1 g
1730 mg
Total Carb
92 g
16 g
33 g
5 g
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
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Mise en place
Meanwhile, peel and mince the ginger. Remove the root ends of the bok choy; cut into 1-inch pieces. Thinly slice the scallions, separating the white bottoms and green tops.
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Sauté the vegetables
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Sauté the white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the edamame and bok choy. Sauté, 1 to 2 min., until beginning to brown; season with S&P. Add ½ the soy sauce and ½ the ponzu. Cook, stirring frequently, 1 to 2 min., until the sauce is reduced and the vegetables are tender. Transfer to a bowl and keep warm. Reserve the pan.
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Cook the cod
In the same pan, heat a generous drizzle of oil on medium-high. Pat the cod* dry with paper towel; season with the spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and reserve the pan.
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Make the glaze & coat the cod
Heat the same pan on medium-high. Sauté the ginger, 1 to 2 min., until fragrant. Add the remaining soy sauce and ponzu, and 1 tbsp water. Cook, stirring frequently, 1 to 2 min., until slightly reduced. Return the cod and cook, spooning the glaze over, 30 sec. to 1 min., until glazed.
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Plate your dish
Divide the rice between your bowls. Top with the vegetables and cod. Spoon any remaining glaze over. Garnish with the green tops of the scallions. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.