Zesty Cod Rice Bowl
A flavorful and satisfying meal featuring tender cod, fluffy rice, and vibrant vegetables, all cooked to perfection in an instant pot. The tangy sauce adds a burst of zesty flavor to this healthy and low-calorie dish, ideal for those looking to shed some pounds.
ingredients
- 1 cup cooked rice
- 2 cod fillets (4 ounces each)
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
steps
- 1.
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
- 2.
Place the trivet in the instant pot and add 1 cup of water. Arrange the cod fillets in a single layer on the trivet. Lock the lid, set the valve to sealing, and cook on high pressure for 1 minute. Perform a quick release once done.
- 3.
Remove the cod from the instant pot and set aside. Drain the water from the pot and wipe it clean.
- 4.
Place the rack back in the instant pot and add the broccoli and carrot slices. Pour half of the sauce over the vegetables. Lock the lid, set the valve to sealing, and cook on high pressure for 0 minutes (using the residual heat from the pot). Perform a quick release and remove the vegetables.
- 5.
Slice the cod into thin strips.
- 6.
To serve, divide the cooked rice onto two bowls. Top with the tender cod, vegetables, and drizzle with the remaining sauce.
