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Tender cod loins gently poached in a fragrant ginger and garlic broth with broccoli, sugar snap peas and edamame, then served over brown rice and topped with sesame seeds and fresh chilli. It’s light, nourishing and made in one pot with no added oil. Cod and edamame make it high in protein, and the vegetables and brown rice add plenty of fibre.
1.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
2.
Put the stock, garlic, ginger and sriracha (if using) in the pan. Bring to a gentle simmer and cook for 3 minutes.
3.
Lower in the cod, cover and poach gently for 3 minutes.
4.
Add the green vegetables and edamame around the fish. Cover and poach until the cod is opaque and flakes easily and the vegetables are tender (4–5 minutes).
5.
Meanwhile, heat the rice pouch, if using, following the pack instructions.
6.
Divide the rice between 2 bowls. Top with the cod, vegetables and edamame, and ladle over some of the broth.
7.
Scatter with the sesame seeds and chilli (if using) and serve.
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Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. Not suitable for freezing.
Tip
Lower carb: Skip the rice and add extra green vegetables to the broth.
Cost-saving tips
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