Vinkretsen
Back to recipes
Citrus-Ginger Glazed Cod with Coconut Rice

Citrus-Ginger Glazed Cod with Coconut Rice

Prep time: 30 minServes: 4

Pairs with

Citrus, ginger, and coconut build a bridge between Southeast Asia and the Mediterranean — an aromatic white like Riesling or Torrontés matches the sweet, spicy tones without taking over.

Ingredients

  • 4 cod fillets (about 180g each)
  • Glaze:
  • Juice of 1 orange
  • Juice of 1 lime
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp freshly grated ginger
  • 1 garlic clove, grated
  • Coconut rice:
  • 300ml jasmine rice
  • 200ml coconut cream
  • 200ml water
  • ½ tsp salt
  • Coriander and lime wedges to garnish

Method

  1. 11. Mix all the glaze ingredients in a small saucepan. Bring to a boil and simmer 5 minutes until slightly reduced and syrupy.
  2. 22. Rice: rinse the jasmine rice. Cook with coconut cream, water, and salt covered over low heat for 12 minutes. Turn off and let stand, lid on, for 5 minutes.
  3. 33. Heat the oven to 200°C. Place cod fillets on a lined baking tray. Brush generously with half the glaze.
  4. 44. Bake 12–15 minutes until the fish just flakes. Brush with the remaining glaze halfway through.
  5. 55. Serve the cod on the coconut rice, garnish with coriander and lime wedges.