Our recipes
Asian bowl with cod
Ingredients
(serves 2-3)
For the fish:
- Femeg cod fillet (1 package)
- Salt
- Pepper
- Olive oil
For the bowl:
- 1 cup rice (e.g., basmati)
- 1 large carrot (grated)
- ½ cucumber (diced)
- 1 bunch spring onions (4 for this recipe)
- Parsley
- 2 tsp sesame seeds
- Chili flakes
Dressing:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sweet chili sauce
- Salt
- Pepper
Preparation
1. Rinse the rice thoroughly, cook according to the package instructions, and set aside to cool.
2. Peel the carrot and then grate it into thin strips. Peel the cucumber and dice it.
3. Coarsely chop the parsley and slice the scallions into rings.
4. Pat the thawed fish dry, season with salt and pepper, and sauté in a pan with a little olive oil.
5. Whisk together the dressing, consisting of: soy sauce, sesame oil, rice vinegar, sweet chili sauce, salt, and pepper.
6. Start by placing the rice in a bowl or deep plate. Then spread the grated carrot and diced cucumber over the rice.
7. Next, garnish with the parsley and green onions.
8. Season to taste with sesame seeds, chili flakes, pepper, and salt.
9. Drizzle the dressing over the bowl and arrange the fish on top.
Time
35 minutes
Difficulty level
Easy