Ginger-Soy Cod
with Fresh Shanghai Noodles & Veggies
Cooking time
25 minutes
Servings
4
Calories
590 /serving
Simmering cod in a sauce of ginger, sweet soy and ponzu makes it irresistibly aromatic. The whole family will be lured to the table, for fulsome fish served over a noodle stir-fry tangled up with edamame and baby bok choy.
We will send you:
- 4 Wild-caught cod fillets (MSC-certified)
- 2 Scallions
- 20g Ginger
- 340g Baby bok choy
- 60ml Ponzu lime sauce
- 150g Edamame (or green peas)
- 450g Fresh Shanghai noodles
- 60ml Sweet soy sauce
- 25g White Sesame blend (rice flour, sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper, silicon dioxide)
Contains: Cod • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Large pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
8 g
Saturated Fat
1 g
Sodium
1720 mg
Total Carb
88 g
Sugars
16 g
Protein
41 g
Fibre
4 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Peel and mince the ginger.
- Remove the root ends of the bok choy; cut crosswise into 1-inch pieces.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Sauté the vegetables
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the edamame and bok choy. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Transfer to a bowl and reserve the pan.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 3 to 5 min., until al dente.
Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.- Reserve the pot.
Cook & glaze the cod
- Meanwhile, pat the cod dry; season with the spices and S&P.
- In the reserved pan, heat a generous drizzle of oil on medium-high.
- Add the cod* and cook, 2 to 3 min. per side, until golden brown and cooked through.
- Transfer to a plate. In the same pan, heat a drizzle of oil on medium.
- Add the ginger and sauté, 1 to 2 min., until fragrant.
- Add ½ the soy sauce, ½ the ponzu and 1 tbsp water. Cook, stirring often, 1 to 2 min., until slightly reduced.
- Return the cod and cook, spooning the sauce over, 30 sec. to 1 min., until glazed.
Combine the noodles & serve
- Heat the reserved pot on medium-high.
- Add the noodles, vegetables, ½ the green tops of the scallions, and the remaining soy sauce and ponzu.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
- Divide the noodles between your bowls.
- Top with the cod and spoon any remaining glaze over.
- Garnish with the remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
