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Pan-Seared Cod with Lemongrass-Ginger Sauce

Baby Bok Choy, Carrots & Peanut-Cilantro Rice

Cooking time

25 minutes

Servings

4

Calories

660 /serving

Let the scent of lemongrass lure everyone to the table. This fish dish entices with its East Asian accents, while keeping mess to a minimum by using the same pan three times: first, to sauté the vegetables with ginger and garlic, then to cook the cod to ideal tender flakiness, and finally to make the deliciously perfumed sauce. Finishing the rice with chopped peanuts and fresh cilantro is a low-key move that ensures you’ll score high.

We will send you:

  • 4 Cod fillets
  • 300g Carrots
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 3 Garlic cloves
  • 340g Baby bok choy
  • 314g Jasmine rice
  • 75ml Ponzu lime sauce
  • 50g Peanuts
  • 15g Minced lemongrass
  • 30ml Oyster sauce

Contains: Cod, Milk, Peanuts, Oysters, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Oil
4 tbsp Butter
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
9 g
Sodium
1410 mg
Total Carb
82 g
Sugars
9 g
Protein
33 g
Fibre
5 g
Preparation
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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 set aside in a warm spot.
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Mise en place
Thinly slice the carrots crosswise on an angle. Halve the bok choy lengthwise. Mince the garlic. Roughly chop the cilantro leaves and stems.
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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 carrots, 4 to 6 min., until beginning to soften. Add the bok choy and sauté, 3 to 4 min., until softened. Add ½ the garlic and ½ the ginger; stir well. Sauté, 30 sec. to 1 min., until fragrant; season with S&P. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the cod
In the same pan, heat 2 tbsp butter on medium-high. Pat the cod* dry with paper towel; season with S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Make the sauce
In the same pan, heat a drizzle of oil on medium. Sauté the lemongrass and the remaining garlic and ginger, 30 sec. to 1 min., until fragrant. Add the oyster sauce, ponzu and ¼ cup water. Cook, stirring occasionally, 2 to 3 min., until slightly reduced. Stir in 2 tbsp butter and cook, 30 sec. to 1 min., until combined.
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Finish & serve
To the pot of rice, add the peanuts and cilantro; season with S&P and stir well. Divide the rice between your plates. Top with the vegetables and cod. Drizzle with the sauce. Bon appétit!

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