Low FODMAP 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
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, grated
- 8 oz snow peas, strings removed
For serving
- 2 scallions, thinly sliced
Can be omittedscallions
- 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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