Recipes
Recipes

Ginger baked cod with veggie rice

Tangy Asian flavours of soy, garlic and ginger add a tasty boost to this fabulous fish dish

Tangy Asian flavours of soy, garlic and ginger add a tasty boost to this fabulous fish dish

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(86 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.70 per serving

Nutritional Information

Each 390g serving contains

Energy
1240kj
296kcal
15%
Fat
6.6g
Med
9%
Saturates
0.8g
Low
4%
Sugars
7.4g
Med
8%
Salt
1.13g
Med
19%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
318kJ/76kcal

Ingredients

400g frozen cod fillets

3tbsp Asda Easy Ginger

2 cloves garlic, crushed

1tbsp reduced-salt soy sauce

1tbsp rapeseed oil

1 red onion, sliced

1 red and 1 green pepper, chopped

150g frozen sweetcorn

250g pack Asda Basmati Micro Rice

200g pak choi, quartered

2 spring onions, sliced

1 lime, cut into wedges, to serve

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with nonstick baking paper.
2
Put the frozen cod fillets onto the tray. Mix together the ginger, garlic and soy sauce and spoon over the fish. Bake for 25-30 mins until cooked through.
3
Heat the oil in a large frying pan or wok. Fry the red onion and peppers for 5-7 mins until starting to colour. Add the frozen sweetcorn and cook for another 2-3 mins.
4
Heat the rice according to the pack instructions. Add to the veg in the pan and stir-fry for 2-3 mins until well combined.
5
Meanwhile, steam the pak choi according to the pack instructions.
6
Divide the cod, fried rice and pak choi between 4 plates. Sprinkle with the spring onions and serve with the lime wedges, to squeeze over.