Chinese Foil-Grilled Cod
with Oyster Sauce & Ginger Rice
Cooking time
30 minutes
Servings
2/4
Calories
540 /serving
Are you ready to discover all the steamy goodness tucked into these foil packets? Cooked to fork-tender perfection, fillets of cod sizzle with oyster sauce, hoisin, ginger, garlic and scallions to please the most classic of Chinese palates.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 20g Ginger
- 340g Baby bok choy
- 2 Scallions
- 2 Garlic cloves
- 160g Jasmine rice
- 30ml Hoisin sauce
- 30ml Oyster sauce
- 30ml Vegetable demi-glace
Contains: Cod • Oysters • Sesame • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Grater
Medium pot
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
6 g
Saturated Fat
5 g
Sodium
1950 mg
Total Carb
88 g
Sugars
16 g
Protein
33 g
Fibre
3 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Peel and grate the ginger.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and ⅔ of the ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large). In a medium bowl, toss with a drizzle of oil and S&P.
Prepare the cod
- Pat the cod dry; season with S&P.
- In second medium bowl, combine the oyster sauce, hoisin, demi-glace, white bottoms of the scallions, and remaining garlic and ginger.
- Add the cod; toss carefully.
- If using a BBQ, wrap the cod and sauce in aluminum foil and fold the edges over to seal. If using a pan, leave as is.
Grill the cod & bok choy
- Place the foil package on the BBQ (or sear in a pan, 2 to 3 min. per side) and grill, 6 to 8 min., until the cod* is cooked through.
- Add the bok choy to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
Plate your dish
- Divide the rice between your plates.
- Top with the cod and bok choy.
- Drizzle any remaining sauce over the cod.
- Garnish with the green tops of the scallions. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
