Japanese Steamed Cod and Rice

Ingredients

• 680 g cod fillets, skinless, boneless
• 2 zucchini, cut into half-moons
• 2 carrots, peeled and finely diced
• 1.5 cups short-grain rice, rinsed
• 3.5 cups water
• 2 tbsp olive oil
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp fresh ginger, finely grated
• ½ tsp salt

Method

1. Simmer rice, carrot, ginger, salt, and water, covered, until tender.15 min timer
2. Fold zucchini and olive oil into the rice; cover until tender.5 min timer
3. Nestle cod into the rice, cover, and cook until opaque.10 min timer
4. Set aside the kids' share, then flake the cod gently.Kids’ plate comes out here
5. Fold parsley and dill through the remaining rice and serve warm.