Low-FODMAP Ginger-Maple Cod with Rice

Ingredients

• 180 g cod fillet, skinless, pin bones removed
• 100 g carrot, peeled and cut into thin matchsticks
• 100 g zucchini, cut into thin matchsticks
• 60 g white rice, uncooked
• 1 tbsp olive oil
• 1 tsp fresh ginger, finely grated
• 1 tsp garlic-infused olive oil
• 120 ml gluten-free, low-FODMAP vegetable stock
• 1 tsp pure maple syrup
• 1 tsp rice vinegar
• 1 tbsp fresh chives, finely sliced
• ¼ tsp salt

Method

1. Rinse rice, cover with water, and simmer until tender.15 min timer
2. Pat cod dry, season lightly, and brown in hot olive oil.
3. Turn cod and cook until opaque and 145°F/63°C at center.
4. Lift cod out; soften carrots and zucchini in garlic-infused oil.4 min timer
5. Simmer stock, maple syrup, and rice vinegar until sauce coats.3 min timer
6. Return cod to the pan; spoon sauce over and finish with chives.