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20 minutes

Ginger-Soy Poached Cod

with Green Beans, Bok Choy & Jasmine Rice

Cooking time

20 minutes




570 /serving

Classic flavours and kitchen staples from Asian cuisines fuse to form an elegant meal for this weeknight dinner. You’ll poach delicate fillets of cod in a flavoursome ginger- and soy-based broth, alongside crisp green beans and bok choy. Serve these delights on a pillowy bed of jasmine rice enhanced with judicious spicing—in a mere 20 minutes, you’ll have made an enchanting meal that will chase away any winter chills.

We will send you:

  • 2 Cod fillets
  • 225g Bok choy tips
  • 170g Green beans
  • 20g Ginger
  • 1 Scallion
  • 157g Jasmine rice
  • 30g Vegetable demi-glace
  • 30ml Soy sauce (low sodium)
  • 7g Honey
  • 8g Ginger cod spice blend (sesame seeds, poppy seeds, nori flakes, ginger, brown sugar)

Contains: Cod, Sesame Seeds, Soy, Wheat

You will need:

Medium pot
Large high-sided pan
Salt & pepper
Total Fat
13 g
Saturated Fat
2 g
1150 mg
Total Carb
81 g
8 g
33 g
5 g
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Cook the rice
In a medium pot, combine the rice and 1 ½ cups water (double for 4 portions); season with a big pinch of salt. Bring to a boil then reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork; season with ½ the spice blend and S&P to taste. Set aside in a warm spot.
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Mise en place
While the rice cooks, trim off and discard the stem ends of the green beans and halve crosswise. Season with a drizzle of oil and S&P. Halve the bok choy lengthwise; season with a drizzle of oil and S&P. Peel and thinly slice the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottoms and green tops; place the green tops in a small bowl of cold water.
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Make the ginger broth
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the ginger and the white bottoms of the scallion. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the soy sauce, demi-glace, honey and ¼ cup water (double for 4 portions). Bring to a boil; reduce to a simmer and cook, stirring occasionally, 1 to 2 minutes, until slightly reduced.
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Cook the fish & vegetables
Pat the cod dry with a paper towel; season with the remaining spice blend and S&P. Add the cod* to the pan of broth. Cover and cook, without flipping, 3 to 4 minutes, until partially cooked. Add the vegetables to the pan and cook with the fish, 2 to 3 minutes, until the beans are crisp tender, the bok choy has wilted and the fish is fully cooked and opaque.
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Finish & serve
Divide the finished rice between your plates. Top with the fish and the vegetables. Spoon any remaining broth over the fish, vegetables and rice. Top the fish with as many of the green tops of the scallion as you’d like (drain before adding). Bon appétit!

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