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Sweet & Sour Cod
with Tatsoi, Carrot & Ginger Fried Rice
40 MIN
4 Servings
From the Test Kitchen
No need to call for takeout, chefs. Tonight it’s all about easy, gourmet Chinese fare, prepared right at home. We’re coating cod fillets in rice flour, searing them, and then glazing the crispy fish in a delicious, sweet and sour mixture of soy sauce, sweet chili sauce and fresh lime juice. Those same flavors also brighten up our hearty fried rice, cooked with egg and seasonal vegetables like carrot and tatsoi (a Chinese cabbage variety with mild, tender leaves).
Get Cooking-
NutritionPER SERVING
-
Calories520 Cals (est.)
fresh
ingredients
Title
-
4 Cod Fillets
-
2 Farm Eggs
-
1 cup Jasmine Rice
-
6 oz Tatsoi
-
2 Carrots
-
2 Scallions
-
1 Lime
- 3 Tbsps Soy Sauce
- 1 1-Inch Piece Ginger
-
⅓ cup Sweet Chili Sauce
- 3 Tbsps Rice Flour
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and mince the ginger. Thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the tatsoi roots; roughly chop. Peel the carrots; thinly slice into rounds. Crack the eggs into a bowl; beat until smooth. Quarter the lime. To make the sweet and sour sauce, in a bowl, combine the soy sauce, sweet chili sauce and the juice of all 4 lime wedges; whisk to combine.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the ginger, tatsoi, carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
4
Finish the rice:
Add the eggs to the pan of vegetables; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and the eggs are just cooked through. Add the cooked rice and half the sweet and sour sauce. Cook, stirring frequently, 3 to 5 minutes, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.
5
Cook & glaze the cod:
Place the rice flour on a plate. Pat the cod dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In the pan used to finish the rice, heat 1 tablespoon of oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown. Flip and add the remaining sweet and sour sauce. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until cooked through. Remove from heat.
6
Serve your dish:
Transfer the glazed cod to a serving dish. Top with any sauce from the pan. Serve with the finished rice on the side. Garnish with the green tops of the scallions. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and mince the ginger. Thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the tatsoi roots; roughly chop. Peel the carrots; thinly slice into rounds. Crack the eggs into a bowl; beat until smooth. Quarter the lime. To make the sweet and sour sauce, in a bowl, combine the soy sauce, sweet chili sauce and the juice of all 4 lime wedges; whisk to combine.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the ginger, tatsoi, carrots and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
4
Finish the rice:
Add the eggs to the pan of vegetables; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and the eggs are just cooked through. Add the cooked rice and half the sweet and sour sauce. Cook, stirring frequently, 3 to 5 minutes, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.
5
Cook & glaze the cod:
Place the rice flour on a plate. Pat the cod dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In the pan used to finish the rice, heat 1 tablespoon of oil on medium-high until hot. Add the fillets, coated sides down. Cook 3 to 5 minutes on the first side, or until golden brown. Flip and add the remaining sweet and sour sauce. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until cooked through. Remove from heat.
6
Serve your dish:
Transfer the glazed cod to a serving dish. Top with any sauce from the pan. Serve with the finished rice on the side. Garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs