Japanese-Style Baked Cod with Coconut Rice
A flavorful and nutritious meal that combines the delicate taste of cod with the creamy sweetness of Japanese-style coconut rice. Perfect for a weeknight dinner.
Ingredients
- ●4 Cod filletFresh and sustainable
- ●1 can Sweet coconut milkFull-fat for richness
- ●1 cup Pilaf riceJapanese short-grain rice
- ●2 tbsp Malaysian fish sauceFor authentic umami flavor
- ●1 tsp Soy sauceAdd savory depth
- ●1 tsp HoneyBalances acidity
- ●1/4 cup Fresh parsleyGarnish for freshness
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the cod fillet under cold water, pat dry with paper towels.
- 3
In a small bowl, whisk together coconut milk, fish sauce, soy sauce, and honey.
- 4
Place the cod fillet in a baking dish and brush the coconut milk mixture evenly.
- 5
Bake in the preheated oven for 12-15 minutes or until cooked through.
- 6
While the cod is baking, prepare the coconut rice according to package instructions.
- 7
Fluff the cooked rice with a fork and stir in a tablespoon of fish sauce for added umami.
- 8
To assemble, place a portion of coconut rice on a plate, top with a baked cod fillet, and garnish with fresh parsley.
- 9
Serve immediately and enjoy!
- 10
Reheat the coconut rice in the oven at 300°F (150°C) for 5-7 minutes if it becomes dry during assembly.