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Sweet & Sour Cod

with Bok Choy Tips, Carrot & Ginger Fried Rice

Cooking time

35 minutes

Servings

4

Calories

513 /serving

Tender, flaky cod gets the royal treatment in tonight’s Asian-inspired dinner. We’re smothering our fish fillets in a homemade sweet and sour sticky glaze and pan-frying them to perfection. We’re serving that up over a bed of ginger fried rice with crunchy bok choy, carrots and scallions.

We will send you:

  • 600g Cod fillets
  • 200g Carrots
  • 25g Ginger
  • 2 Scallions
  • 1 Lime
  • 225g Bok choy tips
  • 45ml Soy sauce
  • 200g Jasmine rice
  • 25g Rice flour
  • 60ml Sweet chili sauce
  • You will need:

    Oil
    Salt & pepper
    Small pot
    2 Large pans
    Food processor
    2 Eggs
    Total Fat
    8 g
    Saturated Fat
    2 g
    Sodium
    1026 mg
    Total Carbs
    65 g
    Sugars
    10 g
    Protein
    44 g
    Preparation
    a picture
    Cook the rice
    In a small pot, bring the rice and 2 cups of salted water to a boil. Once boiling, cover and reduce the heat to low. Simmer, 10 to 12 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and fluff with a fork. Set aside in a warm spot.
    a picture
    Mise en place
    Separate the white bottoms from the green tops of the scallions. In a food processor or with your chef’s knife, mince the ginger and white bottoms of the scallions. Thinly slice the green tops of the scallions and the carrots into rounds. Cut off and discard the bok choy roots; roughly chop. Juice the lime. In a bowl, combine the lime juice, soy sauce and sweet chili sauce; whisk to combine.
    a picture
    Cook the vegetables & rice
    In a large pan, heat a drizzle of oil on medium-high until hot. Add the minced ginger mixture, carrots and bok choy; season with S&P. Cook, 3 to 5 minutes until fragrant. Whisk the eggs and add to the pan. Cook, stirring frequently, 30 seconds to 1 minute, until the eggs are cooked through. Add the rice and ½ the sauce. Cook, stirring frequently, 2 to 4 minutes. Season with S&P. Set aside in a warm spot.
    a picture
    Cook & glaze the cod
    In a large pan (nonstick, if possible), heat a drizzle of oil on medium-high until hot. Place the flour on a plate; season with S&P. Pat the cod dry with paper towel. Coat each fillet in the flour; add to the pan. Cook, 3 to 5 minutes on the first side, or until golden brown. Turn down to medium; flip the filets and add the remaining sweet & sour sauce. Cook, occasionally spooning the sauce over the fish, 2 to 3 minutes.
    a picture
    Serve your dish
    Serve the glazed cod over the finished rice. Top with any sauce from the pan. Garnish with the green tops of the scallions. Bon appétit!