It was amazing! The honey gave it a bit of oomph along with the ginger, garlic & lime juice. I squeezed a lime on the fish while cooking. Heavily peppered the marinated fish and sautéed it with the scallions in the pan. I also marinated the fish in a blend to honey, red pepper flakes, garlic, ginger & olive iol. The recipe seemed a bit bland so I sautéed the scallions in butter and added them to the rice and sautéed more and left them in the pan to cook the fish in. I was satisfied at how satisfying and flavorful this was! I used brown rice, which still tastes great with the butter and sushi vinegar, and sprinkled a bit of furikake on top just for fun.yum! And it comes together quickly. when mixed with the ginger, salt and olive oil, it almost turned into a paste and the final result was flavorful with just a few min on the stove. Dont skip on the fresh pepper! I used a LOT, 2tbs as suggested in the directions. The rice is easy to make instant pot, 12mi on low pressure w slow release then stir the seasoningįish is quick to put together.
Cod fillet how to#
Grandma taught me how to cook rice when I was a kid, so no problems there, and Jasmine is my fave, anyway, so all was right with the world! 😝 This is a “Keeper”! However, I didn’t have any sushi or short-grain rice, so I cooked my usual Jasmine rice. I also added lots of freshly ground pepper. I made this recipe, and it was great! So easy, too. I cut smaller pieces of fish than shown in this photo. I can't believe people have called this bland! Nothing wrong with their suggestions, but I think probably they did not add sufficient black pepper. This is one of my favorite recipes for a quick delish dinner. I add more ginger and keep the fish in bigger pieces so they are less likely to come apart. My wife is not a huge fish fan but says I can cook this at any time. I've never left a review but I had to for this because it's become a go to weeknight meal for my wife and I. I consider the rice optional but it does help with the salty-peppery fish. I don't cut it into pieces but leave the filets whole and use LOTS of black pepper. Tastes amazing and is super easy and quick. This is a great way to jazz up frozen white fish. Served with a lovely stir fry of veggies and a wedge of lime. Used sesame oil vs butter to stir into the rice. Left the cod fillets whole and let it sit in the ginger, oil, salt & LOTS of pepper marinade while the rice (Jasmine) cooked. Transfer rice to a platter and top with fish pour any pan juices over.Įxcellent! Will be making this again and again. Add butter and sliced scallion greens gently stir until butter melts. Stir vinegar and sugar in a small bowl until sugar dissolves. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Turn fish pieces, then scatter white scallion parts over. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. oil in a large nonstick skillet over medium-high. Add cod season with salt and plenty of pepper (about 2 tsp.).
Thinly slice white parts on a steep diagonal. Meanwhile, thinly slice dark green scallion parts into rounds. Remove from heat and let sit, still covered, 10 minutes. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Cover pot and reduce heat to lowest setting. Give rice a stir so grains don’t stick to the bottom. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Drain well, then transfer to a small saucepan. Rinse rice in several changes of cold water in a medium bowl until water runs clear.
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