Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry Calrose rice and drain well. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 18 minutes, then remove from the heat and leave covered for 10 minutes.

2. 2.

   While the rice cooks, trim and wash 12 ounces bok choy thoroughly. Cut the stems into 1/2-inch pieces and the leaves into wide ribbons, keeping them separate. Pat 8 ounces sliced baby bella mushrooms dry.

3. 3.

   Pat 12 ounces cod dry and cut into two similarly sized portions. Season both sides with 1/4 teaspoon fine sea salt; the soy glaze will provide additional seasoning. Set aside while you cook the vegetables.

4. 4.

   Mix the glaze in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon finely grated fresh ginger
   • 2 garlic cloves, peeled and finely grated

   Stir in 2 tablespoons water until the sugar dissolves.

5. 5.

   Heat 2 teaspoons neutral oil in a large nonstick skillet over medium-high heat. Add the prepared mushrooms and cook for 4–5 minutes, stirring occasionally, until browned. Add the bok choy stems and 3/4 teaspoon fine sea salt; cook for 2 minutes. Add the bok choy leaves and 2 tablespoons water, then cook for another 1–2 minutes until the leaves wilt and the stems are tender-crisp. Transfer the vegetables to a bowl and cover to keep warm.

6. 6.

   Wipe the skillet dry and heat the remaining 1 teaspoon neutral oil over medium heat. Add the seasoned cod and cook undisturbed for 3 minutes. Carefully turn with a wide spatula and cook for 2 minutes. Pour the glaze around the fish and gently simmer for 1–3 minutes, spooning it over the cod, until the thickest part reaches 145°F. Add 1 tablespoon water if the glaze starts to reduce too quickly.

7. 7.

   Fluff the rice and divide between two bowls. Arrange the mushrooms and bok choy alongside it, place a cod portion on each bowl, and spoon the skillet glaze over the fish and rice.

Want more detail? See the temperature guide.