Good Eggs Meal Kits
Miso-Coconut Cod with Leeks & Sugar Snaps
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Product Details
Sink delicate white fish into this flavorful simmer sauce, which is rich with coconut milk and rounded out with miso. Leeks sweeten the deal, as well as sugar snaps on the side.
Contains: tree nuts, fish, soy. Note: The cod may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Leek
Wild cod (see note below)
Miso-coconut simmer sauce
Sugar snap peas
Cooked rice
Pea shoots
What You'll Need
Salt and freshly ground pepper
Butter
Step 1
To prep the leek, trim the roots and tops, reserving the white and pale green parts. Cut the leek in half lengthwise, then slice crosswise into ⅛-inch pieces (you should have about 2 cups). Rinse in cool water and pat or shake dry. Remove the cod from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
Step 2
In a sauté pan over medium-high heat, melt 2 tablespoons butter. Add the leek and sauté until soft, 2 to 3 minutes. Add the simmer sauce and stir to combine. Add the cod, bring to a simmer, turn down the heat to maintain, and cover and cook until the cod is firm and flakes easily when pierced with a fork, 7 to 12 minutes.
Step 3
Meanwhile, bring a saucepan full of salted water to a boil. Trim the sugar snap peas, removing any strings if necessary. Add the sugar snaps and blanch until bright green and tender-crisp, 2 minutes. Drain and rinse the sugar snaps under cold water until cool, to stop the cooking and preserve the color.
Step 4
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes.
Step 5
Transfer the cod to plates and slather with the leek and coconut sauce. Pile the rice and sugar snaps on the side, scatter the pea shoots on top, and serve warm.
