Honey and soy glazed skinless cod loin with fluffy jasmine rice

29 Sept

SERVES TWO

2 x 200g cod loin (cod loin is a prime meaty cut, often sold skinless and de-boned. Your local fishmonger can prepare the cod loin for you).
1 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp honey
¼ tsp ground ginger (substitution for 1 tbsp grated ginger)
1 tbsp finely chopped chives
1 tbsp rice vinegar
1 tbsp sesame oil
Salt and pepper to taste
120g jasmine rice
240ml water

FOR THE RICE

Place the rice in a strainer and rinse the rice gently with your hands until the water runs clear, removing the excess starch.
If you have a rice steamer follow the manufacture’s instructions for water to rice ratio.
Place the water and rice in a saucepan and bring to a boil. Once the rice starts to boil reduce the heat to low and simmer for 12 minutes – do not remove the lid.
Turn the heat off and let the rice stand for 10 minutes.
When you are ready to serve, fluff the rice gently with a spatula.
Garnish with finely chopped chives (optional).

FOR THE COD LOIN

Heat vegetable oil in a frying pan over a medium high heat.
Season the cod with salt and pepper.
When the oil is hot, place the cod loin fillets in the pan for 3-4 minutes each side. The cod loin fillets should be golden brown and flakes easily with a fork.
Remove the cod loin fillets from the pan and set aside.
In the same pan, reduce the heat to medium heat and add the chopped chives and ground ginger. Sauté for 30 seconds until fragrant.
Add the soy sauce, honey, rice vinegar and sesame oil to the pan and stir. Let the sauce simmer for 2-3 minutes. The sauce should be smooth and glossy.
Return the cod fillets to pan. Tilt the pan to one side and spoon the sauce over cod loin fillets. Cook for 1-2 minutes.
Transfer to a serving plate and serve with the fragrant jasmine rice. Garnish with finely chopped chives (optional).

Emma Blackmore

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