Cinnamon Free Black Pepper Cod Rice Bowls with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ¼ tsp salt
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 ½ tsp freshly cracked black pepper
- 1 tsp cornstarch
For the cod
- 4 cod fillets (about 6 oz each), patted dry
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or avocado oil), divided
For the snow peas
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 8 oz snow peas, strings removed
For serving
- 2 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the jasmine rice, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, cracked black pepper, and cornstarch in a small bowl until smooth. Set aside.
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