Sticky Shanghai Cod
Clock Image
Prep: 15 mins
Cook: 15-20 mins
Sticky and sweet with a hint of heat is just right in this Chinese-inspired fish dish.
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625 kcal
(per portion)
Ingredients you'll need
  • 200g white basmati rice
  • 1 courgette
  • 1 carrot
  • 4 spring onions
  • 1 orange
  • A thumb of ginger
  • 1 red chilli
  • 2 tbsp honey
  • ½ tsp cinnamon
  • 2 tbsp tamari
  • 2 cod fillets
From your kitchen
  • 2 tbsp cold water
  • 400ml boiling water
You'll need
  • A couple of bowls
  • Baking dish
  • Pan with lid
Step by step this way
  • 1.

    Heat the oven to 200°C/Fan 180°C/Gas 6. Put the rice in a bowl and cover with cold water. Swoosh about a bit with your hand. This will help make it stickier. Leave to sit while you make the fish marinade.

  • 2.

    Trim the courgette and cut it into long thin strips. Peel the carrot and cut it into thin slices on the diagonal.

  • 3.

    Cut the green parts from the spring onions and finely chop them. Set aside. Trim the roots and keep the bulbs whole.

  • 4.

    Zest the orange. Juice half of it. Peel and grate the ginger. Finely chop the chilli, flicking out the seeds for a little less heat. Whisk the orange zest and juice, ginger and chilli with 2 tbsp each of the honey and tamari and ½ tsp cinnamon.

  • 5.

    Pile the carrot, courgette and the spring onion bulbs into a baking dish. Pop a fillet of fish on the heap of veg. Spoon 2 tbsp of the honey mix over each cod fillet. Whisk the remaining sauce with 2 tbsp water. Pour around the cod and over the veg.

  • 6.

    Slide the tray into the oven for 10-12 mins till the fish is cooked. The fish will come away in large flakes when parted with a fork. The veg will still be crunchy.

  • 7.

    Meanwhile, drain the rice (but don’t rinse). Put in a pan and cover with 400ml cold water. Cover and bring to the boil. Turn off the heat. Stir briefly, then leave to sit for 10 mins with the lid on.

  • 8.

    Divide the rice between 2 wide bowls. Spoon over the veg then sit a piece of cod on top. Spoon over the sauce and finish with a scattering of spring onion greens.

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