Build-Your-Own Buddha Bowl - Cookie and Kate + baked cod + Dressing
Very good! Good on the macros.
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Rice and veggies
1.5 cups uncooked short-grain rice.
1 ½ cups frozen shelled edamame
1 ½ cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets (we used snap peas).
4 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed)
2 ripe avocados, halved, pitted and thinly sliced into long strip
1 small cucumber, very thinly sliced
Thinly sliced green onion (about ½ small bunch)
Sesame seeds
1). Cook the rice
2). Chop all the things.
3). Let people assemble for themselves with the fish below and 2 Tbsp of the dressing.
Cod: 2 pound wild Alaskan Pacific cod (boneless, skinless, 5 to 8 ounces per piece)
Marinade Ingredinets
6 clove garlic minced or pressed
equivalent amount ginger (minced or paste)
2 scallions (white parts only)
3/4 tsp garlic powder
1.5 tsp salt
1 teaspoon sugar
0.25 teaspoon white pepper
2 teaspoon cornstarch
1 teaspoon chinese cooking wine
(0). pre-heat oven to 425F
(1). Mix marinade ingredients.
(2). Marinate in bowl for some minutes
(3). Spray cookie sheet with cooking spray (or foil)
(4). Cook cod 15 min, move to top rack for 5 (we think this was maybe overcooked).
DRESSING:
Ingredients
▢ ¼ cup extra virgin olive oil
▢ ¼ cup seasoned rice vinegar *see note
▢ 1 ½ tablespoons honey (or maple syrup)
▢ 1 Tbsp toasted sesame oil
▢ 1 ½ teaspoons soy sauce (I use reduced sodium)
▢ 1 -2 cloves garlic
All shook together in a jar.
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