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Teriyaki Haddock with Seared Black Oyster Mushrooms

Tangy Cabbage

Cooking time

35 minutes

Servings

2/4

Calories

620 /serving

Black oyster mushrooms get their name from the shape of their cap—and their oyster coloured flesh. They have a delicate, nearly sweet flavour and tender yet meaty texture that make them a natural fit for saucy recipes like this one, inspired by Japanese cuisine. You’ll sear them quickly before glazing them in an addictive teriyaki sauce, and serve them with golden, flaky haddock, baby bok choy and tangy cabbage for fantastic contrast. From start to finish, this meal will be a revelation.

We will send you:

  • 2 Haddock fillets
  • 100g Shredded red cabbage
  • 170g Baby bok choy
  • 20g Ginger
  • 1 Scallion
  • 115g Black oyster mushrooms
  • 157g Jasmine rice
  • 30ml Rice vinegar
  • 30ml Teriyaki glaze
  • 8.5g Rising sun spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Haddock, Soy, Wheat

You will need:

Medium pot
Medium pan (nonstick if possible)
Peeler
Oil
Salt & pepper
Total Fat
16 g
Saturated Fat
2 g
Sodium
1350 mg
Total Carbs
86 g
Sugars
12 g
Protein
34 g
Fibres
6 g
Preparation
a picture
Cook the rice
Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. 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 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, halve the baby bok choy lengthwise, discarding the root ends. Tear the mushrooms into medium pieces. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
a picture
Cook the baby bok choy
In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high, Add the baby bok choy and cook, cut-sides down first, 2 to 3 minutes per side, until beginning to soften and brown; season with ⅓ of the spice blend and S&P to taste. Brush the cut sides with ⅓ of the teriyaki glaze and transfer to a plate. Wipe out and reserve the pan.
a picture
Cook the haddock
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the haddock dry with paper towel; season with ½ the remaining spice blend and S&P. Add the haddock* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Add ½ the remaining teriyaki glaze and 1 tsp water (double for 4 portions). Cook, spooning the glaze over the fish, 30 second to 1 minute, until the fish is thoroughly coated. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
a picture
Cook the black oyster mushrooms
In the same pan, heat a drizzle of oil on medium-high. Add the black oyster mushrooms to the pan and cook, 2 to 3 minutes per side, until browned; season with the remaining spice blend. Add the remaining teriyaki glaze and ½ the rice vinegar. Cook, spooning the glaze over the mushrooms, 30 seconds to 1 minute, until thoroughly coated.
a picture
Prepare the tangy cabbage & serve
In a medium bowl, combine the remaining vinegar, as many white bottoms of the scallion and as much of the remaining ginger as you’d like, and 1 tbsp oil (double for 4 portions); season with S&P to taste. Add the cabbage and toss to combine. Divide the finished rice between your plates. Top with the haddock, seared black oyster mushrooms, baby bok choy and tangy cabbage. Garnish the dish was 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.