Pan-Seared Cod with Lemongrass-Ginger Sauce

Baby Bok Choy, Carrots & Peanut-Cilantro Rice

660 cals

25 mins

Description

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.

Contains:

Cod, Milk, Peanuts, Oysters, Soy, Wheat

Ingredients

for 4 servings

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

Nutrition

Total fat	22g
Saturated Fat	9g
Sodium	1410mg
Total carbs	82g
Sugar	9g
Protein	33g
Fibres	5g

Recipe Instructions

Step 1: 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.

Step 2: 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.

Step 3: 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.