Cod and Spring Onion Rice Bowl with Ginger-Soy Butter
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Ingredients
- 500 g cod fillets
- 30 g unsalted butter
- 10 g fresh root ginger, grated
- 2 tbsp soy sauce
- 4 spring onions, sliced
- 2 tbsp plain flour
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 473 kcal
- Protein
- 28.8 g
- Carbohydrate
- 63.1 g
- of which sugars
- 0.6 g
- Fat
- 11 g
- of which saturates
- 4.5 g
- Fibre
- 1.7 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Pat the cod fillets dry, season and dust lightly in the plain flour.
- 3
Heat the vegetable oil in a frying pan over a medium heat and fry the cod for 3-4 minutes each side until golden and the fish flakes easily and is opaque all the way through.
- 4
Lift the cod onto the rice bowls, then wipe out the pan and melt the butter over a medium heat with the ginger for 30 seconds.
- 5
Add the soy sauce and most of the spring onions and bubble for 1 minute until fragrant.
- 6
Spoon the ginger-soy butter over the cod and rice and scatter with the remaining spring onions to serve.
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