Protein Swap | Cod with Spicy Orange-Chili Cashew Crisp
over Sautéed Veggies & Garlic Rice
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
Raise the excitement level with a nutty orange-chili crisp, made with butter-toasted cashews and a good pinch of our Sense of Shichimi blend (spicy with Sichuan peppers). It’s a fantastic topper for pan-seared cod, presented with sautéed Asian greens and garlic-infused rice for extra refinement.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 2 Celery stalks
- 30ml Orange sauce
- 160g Jasmine rice
- 25g Roasted cashews
- 7g Sense of Shichimi spices (white sesame seeds, chili pepper, Sichuan pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Cashews • Cod • Milk • Sesame • Soy • Sulphites
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
10 g
Sodium
630 mg
Total Carb
84 g
Sugars
9 g
Protein
33 g
Fibre
5 g
Preparation
Cook the rice
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add 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 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the salmon
- Meanwhile, pat the salmon dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate. Wipe out and reserve the pan.
Mise en place
- Meanwhile, remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Thinly slice the celery crosswise on an angle.
- Roughly chop the cashews.
Sauté the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the gai lan and celery. Sauté, 4 to 5 min., until tender; season with ½ the spices and S&P.
- Transfer to a bowl. Wipe out and reserve the pan.
Make the orange-chili cashew crisp
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the cashews and remaining spices. Sauté, 1 to 2 min., until fragrant.
- Transfer to a small bowl and add the orange sauce; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables and salmon.
- Spoon the orange-chili cashew crisp over the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
