NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.25 cup dry jasmine rice

0.5 cup water

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp fresh ginger

2 whole green onions

1 clove garlic

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the jasmine rice in a fine-mesh sieve until the water runs clear, then combine with the 0.5 cup water in a small saucepan, bring to a boil, cover, and simmer on low for 15 minutes.

• 2

  While the rice cooks, peel the ginger and cut into thin matchsticks, thinly slice the green onions on a bias, and mince the garlic.

• 3

  Season the cod fillets on both sides with the sea salt and black pepper.

• 4

  Place the cod in a steamer basket over simmering water, top with the ginger matchsticks and minced garlic, and arrange the baby bok choy around the fish.

• 5

  Cover and steam for 8 to 10 minutes until the cod is opaque and flakes easily with a fork.

• 6

  In a small bowl, whisk together the tamari and toasted sesame oil to create the glaze.

• 7

  Fluff the jasmine rice with a fork and plate it alongside the steamed cod and bok choy.

• 8

  Drizzle the tamari-sesame sauce over the fish and garnish with the fresh green onions before serving.