Cod with Butter Ponzu and Mushrooms
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g cod fillets
- 200 g chestnut mushrooms, sliced
- 30 g unsalted butter
- 2 tbsp soy sauce
- 1 lemon, juiced
- 2 tbsp plain flour
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 455 kcal
- Protein
- 30.1 g
- Carbohydrate
- 64.4 g
- of which sugars
- 1.7 g
- Fat
- 7.8 g
- of which saturates
- 4.2 g
- Fibre
- 2.7 g
- Salt
- 1.50 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 dry, season and dust lightly in the plain flour.
- 3
Melt half the butter 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. Lift onto plates.
- 4
Add the remaining butter to the pan with the mushrooms and cook for 4 minutes until softened.
- 5
Stir in the soy sauce and lemon juice and bubble for 1 minute.
- 6
Spoon the mushrooms and sauce over the cod and serve with the rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.