Sticky Ponzu Black Cod Rice Bowls
with Cabbage, Carrot, Scallion & Korean Chili Flakes
- Fish
- Soy
- Wheat
- Milk
Silky black cod is seared skin-side down until crisp, then glazed in a sticky ponzu-hoisin sauce with a gentle heat from Korean chili flakes. Buttery sautéed cabbage, carrot, and scallions soak up the savory sauce before everything is ladled over fluffy steamed rice. Scallion greens and extra chili flakes finish each bowl with a fresh, spicy kick.
Ingredients
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
¾ cup
White Rice
10 ounce
Black Cod (Sablefish)
(Contains: Fish)
1 teaspoon
Korean Chili Flakes
4 ounce
Red Cabbage and Carrot Mix
2 clove
Garlic
2 unit
Scallions
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
In a small bowl, combine hoisin, ponzu, and 3 TBSP water (6 TBSP for 4 servings).
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 rice is tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, pat black cod* dry with paper towels; season with salt and pepper.
Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add black cod, skin sides down, to pan. Cook until skin is crisp, 6-8 minutes.
Flip and cook until cooked through and fish flakes easily with a fork, 2-3 minutes more. Turn off heat; transfer to a plate to rest. Wipe out pan.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for salmon over medium heat. Stir in cabbage and carrot mix and scallion whites. Cook, stirring occasionally, until lightly browned, 1-2 minutes.
Add garlic and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4). Cook, stirring, until fragrant, 1 minute more.
Taste and season with salt and pepper if desired.
Push veggies to one side of pan; transfer black cod to empty side of pan. Spoon ponzu mixture over black cod. Cook until sauce has slightly thickened, 30-60 seconds.
Turn off heat; transfer black cod to a plate. Stir veggies in sauce until coated.
Divide rice between shallow bowls. Top with saucy cabbage and carrots and black cod. Sprinkle bowls with scallion greens (and any remaining chili flakes if you like things spicy!). Serve.
