Pan-Seared Cod with Ginger Jasmine Rice and Sesame Snap Peas

Name: Pan-Seared Cod with Ginger Jasmine Rice and Sesame Snap Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 pound cod fillet (patted dry, cut into 2 portions); 1 cup jasmine rice (uncooked); 1 tablespoon fresh ginger (peeled and finely grated); 8 ounce sugar snap peas (trimmed); 2 tablespoon soy sauce; 1 tablespoon mirin; 2 tablespoon unsalted butter; 1 tablespoon olive oil; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seeds; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground)

Flaky white cod seared in a light soy-mirin glaze, served alongside aromatic ginger-steamed rice and crunchy sesame snap peas.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Japanese
Difficulty: Easy
Cost: $8.86/serving

Dietary

Pescatarian
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1 pound cod fillet (patted dry, cut into 2 portions)
1 cup jasmine rice (uncooked)
1 tablespoon fresh ginger (peeled and finely grated)
8 ounce sugar snap peas (trimmed)
2 tablespoon soy sauce
1 tablespoon mirin
2 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)

Instructions

Combine jasmine rice, 2 cups of water, grated fresh ginger, and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat, cover with a tight lid, reduce heat to low, and simmer 15 minutes until liquid is absorbed and rice is tender.
Season the cod fillets evenly with the remaining 1/4 teaspoon salt and the black pepper.
Heat olive oil and 1 tablespoon of the unsalted butter in a large nonstick skillet over medium-high heat. Add cod fillets and sear undisturbed for 4 minutes until golden-brown, then flip and cook 3 minutes more until the fish flakes easily with a fork and reaches 145 degrees F.
Whisk soy sauce and mirin together, pour into the skillet around the fish, and baste the fillets for 1 minute as the sauce bubbles into a glossy glaze; transfer fish to a plate.
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add snap peas and sauté for 3 minutes until crisp-tender and bright green, then drizzle with toasted sesame oil.
Fluff ginger jasmine rice with a fork and divide between two plates. Top with the seared cod, spoon pan glaze over the fish, and serve with sesame snap peas garnished with toasted sesame seeds.

Notes

Patting the cod thoroughly dry before cooking ensures a golden sear rather than steaming.

Nutrition (per serving)

Calories: 733
Protein: 43.7 g
Carbohydrates: 85.8 g
Fat: 20 g
Fiber: 1.4 g
Sodium: 2282 mg
Saturated Fat: 8.1 g
Sugar: 4.9 g
Cholesterol: 129 mg