Ginger Scallion Cod with Rice
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $20.00
- Nutrition
- 550 cal · 44g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Ginger Scallion Cod with Rice is a Asian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Soy · Fish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb cod fillets
- 2 tbsp fresh ginger
- 6 count green onions
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- 1½ cups jasmine rice
- 8 oz snow peas
- 1 tsp sesame oil
- 1/2 tsp salt
Steps
- Cook the rice according to the package.
- Place the cod in a shallow microwave-safe dish (or steamer basket), season with salt, cover, and steam or microwave 5 to 7 minutes until opaque, flaky, and 145°F inside.
- Thinly slice the green onions and julienne the ginger; scatter over the cooked fish.
- Heat 2 tbsp of the vegetable oil in a small pan until shimmering, then carefully pour it over the ginger and scallions so they sizzle. Drizzle with soy sauce and sesame oil.
- Quickly sauté the snow peas in the remaining 1 tbsp vegetable oil for 2 minutes and serve everything over rice.
- Picky eater tip: serve the plain steamed cod and rice with the toppings and sauce on the side.
- Make ahead: slice the ginger and green onions and trim the snow peas up to 1 day ahead and refrigerate; cooked rice keeps 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 44 g
- Carbohydrates
- 52 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop