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Ponzu & Sesame Glazed Cod

Broccoli with Garlic-Ginger Rice

Cooking time

30 minutes

Servings

4

Calories

560 /serving

When it comes to dreaming up quick and foolproof Asian-inspired meals, we know we’ve got a winning combo if we hit all the right sweet, salty, citrusy and umami notes. To achieve this magic base of flavours, we’re turning to sweet mirin, savoury sesame oil and tart ponzu sauce. The result is a home run, perfect for glazing golden, pan-seared cod fillets and roasted broccoli, and for seasoning fragrant jasmine rice studded with garlic, ginger and scallions.

We will send you:

  • 4 Cod fillets
  • 20g Ginger
  • 4 Garlic cloves
  • 2 Scallions
  • 1 Broccoli
  • 40g Rice flour
  • 15ml Toasted sesame oil
  • 315g Jasmine rice
  • 60ml Ponzu lime sauce
  • 30ml Mirin
  • 6g Black & white sesame seeds

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

You will need:

Sheet pan
Medium pot
Large pan (non-stick if possible)
Oil
Salt & pepper
Peeler
Parchment paper
Total Fat
9 g
Saturated Fat
2 g
Sodium
780 mg
Total Carbs
87 g
Sugars
4 g
Protein
32 g
Fibres
7 g
Preparation
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Mise en place
Preheat the oven to 450°F. Separate the broccoli head from the stem, discarding the bottom inch of the stem. Cut the broccoli head into bite-size florets. Peel and slice the stem into ¼ inch rounds. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and mince the ginger. Mince the garlic. In a small bowl, make the ponzu mixture by combining the ponzu, mirin, ¼ of the rice flour and ¼ cup water; whisk until combined.
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Roast the broccoli
On a lined sheet pan, toss the broccoli florets and stem with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 14 to 18 minutes, until browned and just tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Make the garlic-ginger rice
While the broccoli roasts, in a medium pot, heat a drizzle of oil on medium. Add the white bottoms of the scallions, ½ the garlic and ½ the ginger; season with S&P. Sauté, stirring occasionally, 1 to 2 minutes, until fragrant. To the pot of aromatics, add the rice, a big pinch of salt and 3 cups water; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Coat & cook the cod
While the rice cooks, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Place the remaining rice flour on a plate. Pat the cod fillets dry with paper towel; season with S&P. Coat the fillets in the rice flour (tapping off any excess). Add the cod* to the pan and cook, 2 to 3 minutes per side, until lightly browned and cooked through. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Make the pan sauce & serve
In the same pan, heat the toasted sesame oil on medium. Add the remaining garlic and ginger. Cook, stirring, 30 seconds to 1 minute, until fragrant. Add the ponzu mixture (whisk before adding). Cook, stirring frequently, 1 to 2 minutes, until thickened; season with S&P. Divide the rice between your plates. Top with the cod and broccoli and drizzle with the pan sauce. Garnish with the green tops of the scallions and sesame seeds. Bon appétit!

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