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Spiced Cod over Toasted Coconut Rice

with Cucumber, Cashew & Jamaican Tangelo Salad

Cooking time

30 minutes

Servings

2/4

Calories

750 /serving

Is it March, or actually June? You’ll wonder when you sit down to this brilliant plate of tropical freshness, as balmy as a Bangkok breeze. We took our inspiration from Thailand to come up with this recipe spotlighting a fruit that may be new to you: the Jamaican tangelo, a large, green skinned citrus fruit whose juicy, honeyed flesh is perfectly suited to savoury-sweet applications. The flaky cod and coconut rice play off this sunburst of a salad like
a dream.

We will send you:

  • 2 Cod fillets
  • 1 Scallion
  • 1 Lime (or lemon)
  • 2 Cucumbers
  • 1 Jamaican tangelo
  • 157g Jasmine rice
  • 25g Shredded coconut
  • 25g Roasted cashews
  • 5.5g Crispy onions
  • 8.5g Side-trip to Chiang Mai spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Cod, Cashews

You will need:

Medium pot
Large pan (non-stick if possible)
Zester
Oil
Salt & pepper
Total Fat
29 g
Saturated Fat
10 g
Sodium
660 mg
Total Carbs
92 g
Sugars
11 g
Protein
33 g
Fibres
8 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let 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.
a picture
Mise en place
While the rice cooks, zest and quarter the lime. Thinly slice the cucumbers into rounds. Cut off the top and bottom of the Jamaican tangelo so it sits flat on your cutting board; cut away the peel and pith. Quarter, then thinly slice into quarter-moons, removing any seeds. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.
a picture
Toast the coconut
Heat a large, dry pan (non-stick if possible) on medium. Add the shredded coconut and toast, stirring frequently, 1 to 2 minutes, or until golden brown and crunchy. Transfer to a small bowl and set aside. Wipe out and reserve the pan.
a picture
Cook the cod
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod dry with paper towel; season with ½ the spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate. Sprinkle the cod with up to ½ the lime zest (to taste). Squeeze the juice from up to ½ the lime wedges (to taste) over the cooked fish. Set aside in a warm spot.
a picture
Make the Jamaican tangelo salad
While the cod cooks, in a medium bowl, combine the Jamaican tangelo, the cucumber, as many of the white bottoms of the scallion as you’d like, juice from as many of the remaining lime wedges as you’d like and 2 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Stir to combine thoroughly.
a picture
Finish the rice & serve
To the pot of rice, add the toasted coconut and as much of the remaining lime zest as you’d like; stir to combine. Divide the toasted coconut rice between your plates. Top with the cod and Jamaican tangelo salad. Garnish the dish with the cashews, crispy onions and as many of the green tops of the scallion as you’d like. Bon appétit!

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