Tempura Fried Cod with Thai-Style Vegetable Salad & Jasmine Rice

Tempura Fried Cod

with Thai-Style Vegetable Salad & Jasmine Rice

35 MIN
2 Servings
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From the Test Kitchen

The exquisite crunch on tonight’s cod fillets comes from tempura frying, a Japanese technique that creates a deliciously light crust. (Using extra-cold water when you make your batter will ensure the cod crisps up perfectly!) On the side, our Thai-inspired carrot and radish salad gets its savory depth from a complex dressing made with traditional ingredients like tamarind and rice vinegar. And chefs, the remaining dressing adds irresistible flavor when drizzled over the finished cod and rice!

See Plans
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds.

Cook the rice:
2 Cook the rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Make the dressing:
3 Make the dressing:

While the rice cooks, in a bowl, combine the vinegar, tamarind concentrate, Golden Mountain sauce, white bottoms of the scallions and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Coat & cook the cod:
4 Coat & cook the cod:

While the rice continues to cook, to make the batter, in a large bowl, combine the tempura mix and ¼ cup of cold water; whisk until smooth. Season with salt and pepper. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, thoroughly coat the seasoned fillets in the batter (letting any excess drip off) and carefully add to the pan. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the salad:
5 Make the salad:

Just before serving, in a large bowl, combine the kale, carrots and radishes; season with salt and pepper. Add enough of the dressing to coat the salad (you will have extra dressing). Toss to thoroughly combine; season with salt and pepper to taste. Transfer the remaining dressing to a serving dish.

Plate your dish:
6 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the cooked cod fillets. Garnish with the green tops of the scallions. Divide the salad between 2 separate dishes. Serve the cod and salad with the remaining dressing on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds.

2 Cook the rice:

In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Cook the rice:
Make the dressing:
3 Make the dressing:

While the rice cooks, in a bowl, combine the vinegar, tamarind concentrate, Golden Mountain sauce, white bottoms of the scallions and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

4 Coat & cook the cod:

While the rice continues to cook, to make the batter, in a large bowl, combine the tempura mix and ¼ cup of cold water; whisk until smooth. Season with salt and pepper. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, thoroughly coat the seasoned fillets in the batter (letting any excess drip off) and carefully add to the pan. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Coat & cook the cod:
5 Make the salad:

Just before serving, in a large bowl, combine the kale, carrots and radishes; season with salt and pepper. Add enough of the dressing to coat the salad (you will have extra dressing). Toss to thoroughly combine; season with salt and pepper to taste. Transfer the remaining dressing to a serving dish.

6 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the cooked cod fillets. Garnish with the green tops of the scallions. Divide the salad between 2 separate dishes. Serve the cod and salad with the remaining dressing on the side. Enjoy!

Plate your dish:
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