This dish comes together in about 20 minutes, except for the rice. So think ahead a little and get that rice cooking first. Black rice is super delicious, full of fibre and has a low glycemic index. You can buy it at most grocery stores next to the brown rice. Sometimes it is called ‘forbidden rice’. It has a warm, nutty taste. If you can’t find it, use regular brown rice instead. Because of the simplicity of flavours in this dish, almost any green vegetable will work well with this meal. Just simply steam a green vegetable such as broccoli, bok choy or asparagus and a full meal is made!
- 1 cup black short grain rice, (sometimes called sweet rice, glutinous rice or forbidden rice) or brown rice
- 2 5-ounce skinless cod fillets, about 300 grams total (or 150 grams each fillet)
- 1 tsp canola, grapeseed, or sunflower oil (for the fish)
- 2 tsp freshly grated ginger
- Coarsely ground black pepper, to taste
- ¼ tsp salt
- 1 tbsp canola, grapeseed, or sunflower oil (for the pan)
- 2 green onions, sliced on a diagonal, white and green parts separated
- 1 tbsp unsalted butter
- 1 tsp sugar
- ¼ tsp dried red pepper flakes
- 1 tbsp rice vinegar
Makes 2 servings
- Start by cooking the rice according to package directions. If you are using a rice cooker, set it to the “brown rice” setting.
- Place the cod fillets on a piece of parchment paper. Drizzle with oil and rub the minced ginger all over. Season the fish generously with coarse pepper and the ¼ tsp kosher salt. Let sit at room temp for 15 minutes (or up to 30 minutes). Only start cooking the fish once the rice is ready. Have all your ingredients next to the stove.
- Heat a small frying pan over medium heat for about 5-8 minutes. Add the oil, place the fish in the pan (I place it with the top side of the fish down). There is no skin on the fish, but you can tell which side had the skin (face that side up). Sear the fish for 4 minutes. Flip, add the whites of the green onion to the pan and cook the fish on the second side for another 4 minutes.
- Add the butter in pieces around the fish (not on the fish), add the chili flakes, sugar and vinegar to the pan. Tip the pan towards you and using a spoon, baste the top of the fish with the liquid in the pan. Do this for about 30 seconds, remove from the heat.
- Prepare 2 serving plates with a scoop of black rice. Sprinkle the rice with the green parts of the green onion, a piece of cod on part of the rice and spoon the pan juices all over.
- Serve immediately.
Serves 2 (feel free to double this recipe, just use a larger pan).