Crispy Cod with Sweet & Spicy Tamarind Sauce
plus Roasted Green Beans, Pickled Cucumbers & Jasmine Rice
- Fish
- Sesame
Cornstarch-coated cod is pan-fried until golden and crisp, then glazed with a sweet-spicy tamarind sauce infused with garlic-ginger scallion paste and fresh chili. Served over fluffy jasmine rice with roasted green beans and tangy quick-pickled cucumbers and shallot, the dish balances bold flavors with refreshing crunch. Fresh cilantro and a squeeze of lime bring a bright finish to every bite.
Ingredients
1 tablespoon
Cornstarch
5 teaspoon
Rice Wine Vinegar
8 ounce
Green Beans
2 unit
Mini Cucumber
10 ounce
Icelandic Cod
(Contains: Fish)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Lime
1 teaspoon
Chili Flakes
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 unit
Chili Pepper
1 unit
Shallot
2 unit
Tamarind Paste
Not included in your delivery
2 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
- While rice cooks, wash and dry produce.
- Trim and cut cucumbers into ½-inch-thick rounds. Halve, peel, and thinly slice shallot. Trim green beans if necessary. Quarter lime. Finely chop chili. Finely chop cilantro.
-
In a medium bowl, combine cucumbers, shallot, vinegar, 1 TBSP sugar, ½ tsp salt, pepper, and a pinch of chili flakes (2 TBSP sugar and 1 tsp salt for 4 servings).
-
Cover with plastic wrap; microwave until sugar has dissolved, 15-30 seconds. Refrigerate, stirring occasionally, until ready to serve.
-
Toss green beans on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.
-
Pat cod* dry with paper towels; season all over with cornstarch, salt, and pepper.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add cod; cook until crisp and cooked through, 3-5 minutes per side.
-
Transfer to a paper-towel-lined plate.
-
In a small pan over medium-high heat, combine tamarind paste, garlic-ginger scallion paste, 1 TBSP sugar, 1 TBSP water, a squeeze of lime juice, salt, pepper, and as much chili as you like (2 TBSP sugar and 2 TBSP water for 4 servings).
-
Bring to a boil, then reduce to a simmer and cook, stirring, until sugar has dissolved and sauce has slightly thickened, 2-4 minutes.
-
Fluff rice with a fork.
-
Divide rice, pickled cucumbers (draining first), and green beans between plates. Top rice with cod; drizzle with tamarind sauce. Garnish with cilantro and serve with remaining lime wedges on the side.
