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Star Anise & Soy-Glazed Cod

with Gai Lan & Cashew Brown Rice

  • icon_cook Created with Sketch.
    Cook Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 515 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Star anise is a potent, one-of-a-kind spice. Native to the region encompassing Northeast Vietnam and Southwest China, it’s named for its star-like shape, with each point (or pod) cradling a seed. Star anise isn’t related to anise, but the two have a similarly strong, licorice-like sweetness. Here, star anise infuses cod and gai lan, or Chinese broccoli, with warming, complex depth. (Chefs, take note: while star anise pods are incredibly flavorful, they’re actually inedible. That’s why we’re discarding them in Step 5. So be careful not to eat them!)

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step-by-step
instructions
Make the cashew rice:
1 Make the cashew rice:

In a large pot, combine the rice, 2 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and add the cashews and half the butter; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into 1-inch pieces. Cut off and discard the bottom inch of the gai lan stems. To make the glaze, in a medium bowl, combine the vinegar, soy glaze, star anise pods and ¼ cup of water.

Cook the gai lan:
3 Cook the gai lan:

Once the rice has cooked for about 15 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the gai lan and ¼ cup of water. Cook, stirring frequently, 2 to 4 minutes, or until the gai lan leaves are bright green and wilted. Transfer to a high-sided serving dish and set aside in a warm place. Wipe out the pan.

Start the cod:
4 Start the cod:

While the rice continues to cook, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the gai lan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fillets and cook 2 to 4 minutes on the first side, or until lightly browned. Flip the fillets.

Finish the cod:
5 Finish the cod:

Add the glaze to the pan of cod. Cook, occasionally spooning the glaze over the fillets, 1 to 2 minutes, or until the liquid has reduced in volume by about half. Stir in the remaining butter and cook, continuing to spoon the glaze over the fillets, 1 to 2 minutes, or until the cod is thoroughly coated and cooked through. Remove from heat; carefully discard the star anise pods. Transfer the finished cod and glaze to the serving dish of cooked gai lan.

Serve your dish:
6 Serve your dish:

Garnish the cooked gai lan and finished cod and cashew rice with the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Make the cashew rice:

In a large pot, combine the rice, 2 cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and add the cashews and half the butter; stir to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions; cut the green tops into 1-inch pieces. Cut off and discard the bottom inch of the gai lan stems. To make the glaze, in a medium bowl, combine the vinegar, soy glaze, star anise pods and ¼ cup of water.

Cook the gai lan:
3 Cook the gai lan:

Once the rice has cooked for about 15 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the gai lan and ¼ cup of water. Cook, stirring frequently, 2 to 4 minutes, or until the gai lan leaves are bright green and wilted. Transfer to a high-sided serving dish and set aside in a warm place. Wipe out the pan.

4 Start the cod:

While the rice continues to cook, pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the gai lan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fillets and cook 2 to 4 minutes on the first side, or until lightly browned. Flip the fillets.

Start the cod:
Finish the cod:
5 Finish the cod:

Add the glaze to the pan of cod. Cook, occasionally spooning the glaze over the fillets, 1 to 2 minutes, or until the liquid has reduced in volume by about half. Stir in the remaining butter and cook, continuing to spoon the glaze over the fillets, 1 to 2 minutes, or until the cod is thoroughly coated and cooked through. Remove from heat; carefully discard the star anise pods. Transfer the finished cod and glaze to the serving dish of cooked gai lan.

6 Serve your dish:

Garnish the cooked gai lan and finished cod and cashew rice with the green tops of the scallions. Enjoy!

Serve your dish: