Ginger

Ginger baked cod with veggie rice

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

, 20 December 2019

(75 votes)

Ginger baked cod with veggie rice
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 390g serving contains
  • Energy

    1240KJ

    296KCAL

    15%
  • Fat

    6.6g

    low

    9%
  • Saturates

    0.8g

    low

    4%
  • Sugars

    7.4g

    low

    8%
  • Salt

    1.13g

    low

    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
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with nonstick baking paper.

  • 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.

  • 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.

  • 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.

  • Meanwhile, steam the pak choi according to the pack instructions.

  • 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.