with Ponzu Glazed Broccoli

This fish was fantastic! I love cod anyways, but this sauce was really an amazing flavor. A combination of citrusy soy based ponzu sauce, makes it a wonderfully fun dish! What I love about this meal was, it felt really light and healthy, but it was actually really filling. My kids really enjoyed it and my youngest said “more fishy daddy”! haha

Shopping List:

  • 4 Cod Filets
  • 1 Cup White Basmati Rice
  • 4 Cloves Garlic
  • 2 Scallions
  • 1 Pound Broccoli
  • 2 Tbs Mirin
  • 1 1-Inch Piece Ginger
  • 1-2 Drops dōTERRA CPTG Ginger essential oil
  • 1 Tbs Black & White Sesame Seeds
  • 1 Tbs Sesame Oil
  • 1/4 Cup Rice Flour
  • 1/4 Cup Ponzu Sauce

Prep Work:

  • Preheat oven 475*
  • Wash and dry fresh produce
  • Cut broccoli into bite size florets
  • Cut off and discard the root ends of the scallions, thinly slice the scallions, separating the white bottoms and the green tops.
  • Peel and mince the garlic and ginger
  • In a small bowl, combine the ponzu sauce, 1 tsp of the the rice flour, and  1 Tbs of water, whisk until combined.

Time to Cook:

  1. Roast the Broccoli:
    • Place the Broccoli on sheet pan
    • Drizzle with olive oil and season with salt and pepper toss, throughly to coat
    • Arrange in single even layer
    • Roast 16-18 min. until browned and tender
    • Remove from oven and set aside in a  warm place
  2. Start the Garlic-Ginger Rice:
    • While the broccoli roasts, in a medium pot, heat 1 Tbs of oil on med. until hot
    • Add the white bottoms of the scallions, half the garlic and half the ginger
    • Season with salt and pepper
    • Cook, stirring occasionally 2-4 min. or until fragrant and the garlic and ginger are browned
  3. Finish the garlic-ginger rice:
    • Add the rice, a big pinch of salt and 2 cups of water to the pot of vegetables
    • Heat to boiling on high
    • Once boiling, cover and reduce heat to low.
    • Simmer 14-16 min. until water has been absorbed and rice is tender
    • Remove from heat
    • Stir in the Mirin until thoroughly combined
    • Season salt and pepper to taste
    • Transfer to serving dish
  4. Coat and cook the cod:
    • While the rice cooks, place the remaining rice flour on a plate
    • Pat cod filet dry with paper towels
    • Season with salt and pepperoni both sides
    • Coat 1 side of each filleting rice flour
    • In large pan heat 1 Tbs of oil on medium-high until hot
    • Add filets coated side down
    • Cook 4-6 min. on the first side or until lightly browned
    • Flip and cook 2-3 min. or until cooked thorough
    • Transfer to serving dish
    • Wipe out pan
  5. Glaze the Broccoli:
    • In the same pan, heat sesame oil on medium-high until hot
    • Add remaining garlic and ginger
    • Season with salt and pepper
    • Cook stirring frequently 30 sec. to 1 min. or until fragrant
    • Add the roasted broccoli and ponzu mixture (stirring just before adding)
    • Season with salt and pepper
    • Cook stirring occasionally 2-3 min. or until thoroughly coated and liquid has reduce in volume by about half.
    • Transfer the glazed broccoli to a serving dish, leaving the glazing liquid in pan
    • Top cooked cod filets with glazing liquid Sere with garlic-ginger rice
    • Garnish with green tops of scallions and sesame seeds
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