Lunch · Chinese · 15 min
Steamed Cod with Ginger-Scallion Aromatics and Jasmine Rice
- Calories
- 584
- Protein
- 58g
- Carbs
- 45g
- Fat
- 19g
Ingredients
- 275.4 g Atlantic cod fillet
- 1 tbsp ginger
- 2 each scallions
- 1 tbsp soy sauce
- 0.2305 cup jasmine rice
- 0.5 cup water
- 1 cup broccoli
- 2 cup spinach
- 1.15 tbsp sesame oil
Method
- 01Rinse jasmine rice and combine with water in a small pot; bring to a boil, cover, turn heat to low, and cook for 15 minutes until tender.
- 02Set up a steamer basket over boiling water. Place cod on a heatproof plate, top with sliced ginger and half of the julienned scallions.
- 03Steam the cod over medium-high heat for 6-8 minutes, until the flesh is opaque throughout and flakes easily with a fork (internal temperature 145°F/63°C).
- 04Blanch the broccoli and spinach in boiling water for 2 minutes until bright green, then drain.
- 05Plate the steamed jasmine rice with the cod and blanched green vegetables.
- 06Top the cod with the remaining julienned scallions, drizzle with soy sauce, and spoon hot toasted sesame oil over top to sizzle the aromatics before serving.
Cook it with the whole plan around it
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