Vietnamese Style Black Cod
with Toasted Peanut Broccolini & String Peas
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
Vietnamese turmeric fish, chả cá lã vọng, is so beloved in Hanoi that the dish has a street named after it. Golden yellow—with flashes of fresh dill and lime (and judicious fish sauce)—it’s a stunner with black cod. It’s flanked by peanut-topped broccolini and string peas.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 20g Ginger
- 100g String peas (sugar snap peas or snow peas)
- 1 Bunch of broccolini
- 1 Lime
- 14g Dill
- 1 Scallion
- 25g Chopped peanuts
- 5ml Fish sauce
- 10g Brown sugar
- 30ml Vegetable demi-glace
- 160g Jasmine rice
- 2g Ground turmeric
Contains: Anchovies • Cod • Peanuts
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Medium pan (non-stick if possible)
Total Fat
42 g
Saturated Fat
9 g
Sodium
370 mg
Total Carb
90 g
Sugars
11 g
Protein
34 g
Fibre
6 g
Preparation
Cook the rice
- In a medium pot, combine 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.
Mise en place
- Meanwhile, peel and mince the ginger.
- Thinly slice the scallion crosswise.
- Remove the stem ends of the broccolini; cut crosswise into 2-inch pieces.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise.
- Juice the lime.
- Pick the dill fronds off the stems; roughly chop the fronds.
Toast the peanuts & cook the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the peanuts and toast, stirring often, 2 to 3 min., until fragrant.
- Transfer to a bowl. In the same pan, heat a drizzle of oil on medium-high.
- Add the broccolini and sauté, 3 to 4 min., until beginning to soften.
- Add the string peas and 2 tbsp water (double for 4 portions). Cook, partially covered, 2 to 4 min., until crisp-tender; season with S&P.
- Add the peanuts; stir well.
Sear the cod
- Meanwhile, pat the cod dry; season with S&P.
- In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the cod and cook, 1 to 2 min. per side, until golden brown.
- Transfer to a plate and reserve the pan.
Make the sauce & steam the cod
- In the same pan, heat a drizzle of oil on medium.
- Add the ginger and scallion. Sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, turmeric, fish sauce, brown sugar, lime juice, ½ the dill, ¼ cup water (double for 4 portions) and a large pinch of S&P; bring to a boil.
- Add the cod and spoon the sauce over. Cook, covered, 2 to 5 min., until the cod* is cooked through.
Finish & serve
- To the pot of rice, add the remaining dill and S&P; stir well.
- Divide the rice between your bowls.
- Top with the vegetables and cod.
- Spoon the sauce over the cod. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
