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Dairy Free

Ginger-Soy Steamed Cod

with Bok Choy over Sweet Potato 'Rice'

Cooking time

25 minutes




370 /serving

Never steamed fish for dinner before? Let us open your eyes to this near-fail-safe way to prepare mouthwateringly delicious cod in under 25 minutes. It’s virtually impossible for it to dry out, so the result is an eat-with-just-a-fork tender fillet which has been gently infused with the aromas of fragrant ginger, scallions and ponzu. Packing the bok choy into the same foil packet means it gets the same delicious treatment. Serve it over gingery sweet potato ‘rice’.

We will send you:

  • 2 Cod fillets (High-protein serving)
  • 15ml Ginger paste
  • 2 Scallions
  • 225g Sweet potato 'rice'
  • 225g Mini bok choy
  • 45ml Ponzu lime sauce
  • 10g Mild Levant spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Fish, Gluten, Soy, Wheat

You will need:

Large pan
Sheet pan
Salt & pepper
Aluminum foil
Total Fat
13 g
Saturated Fat
2 g
1370 mg
Total Carbs
34 g
9 g
31 g
7 g
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Prepare the cod & bok choy
Preheat the oven to 450°F. Place 2 sheets of aluminum foil on a sheet pan (double for 4 portions). Quarter the bok choy lengthwise, discarding the root end; drizzle with oil; season with ⅓ of the spice blend and S&P. Pat the cod dry with a paper towel; season with ½ the remaining spice blend and S&P. Divide the bok choy between the aluminum sheets and place a seasoned cod fillet on top. Top the cod with the ponzu, ½ the ginger, ½ the scallions and a drizzle of oil. Close each foil pack by folding one end over the other and sealing the edges.
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Cook the cod & bok choy
Place the sheet pan with the fish* in the oven and bake, 15 to 18 minutes, until the fish is cooked through. Let sit for 5 minutes before carefully unwrapping the aluminum (be careful as the steam will escape as you open the packets).
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Cook the sweet potato ‘rice’
While the fish and bok choy cook, in a large pan, heat a drizzle of oil on medium-high. Add the remaining ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet potato ‘rice’ and cook, stirring frequently, 6 to 8 minutes, until softened; season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the finished sweet potato ‘rice’ between your plates. Top with the bok choy, fish and any remaining sauce from the packet. Garnish with as many remaining scallions as you’d like. Bon appétit!

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