Asian Pan-Seared Cod with Marinated Cucumbers

There’s just one word to describe this dish and that is: FRESH. The light, crispy bits of cod with the crunchy peanuts and tangy cucumbers are a delicious combo. I served mine over a bed of basmati rice (which I cooked in coconut milk), but this would also be good with rice noodles. Be sure to scoop a little extra marinating liquid from the cucumbers over each dish for added flavor!

1. In a large bowl, combine all marinated cucumber ingredients. Set cucumbers aside to allow the flavors to marry.

2. Dry the pieces of cod with paper towel. Transfer to a plate and season on both sides with salt and pepper.

3. Heat the grape seed or canola oil in a large wok or frying pan over high heat. When the oil is hot, add half of the fish. Cook until the fish is lightly golden brown, about 2 minutes per side. Transfer fish to a paper towel lined plate. Repeat the process with the remaining fish.

4. Add the green onion, garlic, ginger and sugar and saute for 1 minute. Add cooked fish back to the pan and finish with rice vinegar. Toss gently to combine.

5. Scoop rice into serving bowls and top with fish and cucumbers.

Asian Pan-Seared Cod with Marinated Cucumbers

Serves 4

All you need:

Marinated Cucumbers –

1 English cucumber, thinly sliced

2 green onions, thinly sliced

1/4 cup rice vinegar

2 tablespoons grape seed or canola oil

2 tablespoons reduced-sodium tamari (or soy sauce)

2 tablespoons honey

2 teaspoons sesame oil

1/2 teaspoon kosher salt

1/2 teaspoon crushed red pepper flakes

1 1/2 pounds center-cut cod, cut into 12 pieces

1/3 cup grape seed or canola oil

4 green onions, thinly sliced

4 peeled garlic cloves, finely chopped

1 (2-inch) piece fresh ginger, peeled and finely chopped

1 teaspoon sugar

1 tablespoon rice vinegar

Basmati rice, for serving

All you do:

1. In a large bowl, combine all of the marinated cucumber ingredients. Set cucumbers aside to allow the flavors to marry.
2. Dry the pieces of cod with paper towel. Transfer the fish to a plate and season on both sides with salt and pepper.
3. Heat the grape seed or canola oil in a large wok or frying pan over high heat. When oil is hot, add half the fish. Cook until the fish is lightly golden brown, about 2 minutes per side. Transfer fish to a paper towel lined plate. Repeat the process with the remaining fish.
4. Add green onion, garlic, ginger and sugar to the pan and saute for 1 minute. Add cooked fish back to the pan and finish with rice vinegar. Toss gently to combine.
5. Scoop rice into serving bowls and top with fish and cucumbers.