Toyomansi Glazed Cod with Coconut Garlic Jasmati® Rice Recipe

Choosing the Perfect Ingredients

Chef Jordan knows exactly what to do in order to take a plate to the next level. His secret? He knows How to Use Quality Ingredients to Make Incredible Meals! This Jasmati Toyomansi Glazed Cod recipe is no exception. Let’s take a closer look at what you’ll need to make this dish.

• Silver Swan soy: Boasting a sweet caramel flavor, this soy sauce is particularly potent.
• Calamansi Honey: Rather than opting for traditional honey, calamansi honey tones down the sweetness of honey with a tangy twist! A staple in Filipino cuisine, calamansi is a citrus fruit that tastes like a mix of lemon, lime and orange – it’s a perfect way to add a bit of tartness to a dish!
• Mini Farmers Carrots: These bite-sized veggies– also known as baby carrots – are harvested young, making them sweeter and more tender than other varieties.And that’s just to name a few of the ingredients that Chef Jordan meticulously selected for this recipe. Don’t take our word for it, taste for yourself!

How to Mince Garlic

If you want to mince your garlic but don't have a mincer, there is absolutely no problem. If you only need a few cloves, first place the entire bulb, root side down, on a cutting board. Apply pressure to the top of the bulb with the heel of your hand to release the cloves.

The next step is to use your fingers to crack the cloves apart and extract them from the root. Now that you have them, gather as many individual cloves as you need for the recipe.

Trim the root and tip of each garlic clove with a knife. Lay the flat side of a chef's knife over a clove with the blade facing away from you.

Use light pressure to lightly crush the clove between the cutting board. The papery skin of the clove should be easy to separate.

Put your free hand on the top of the blade, near the tip, with your fingertips in contact with the edge to help secure the knife (the tip should stay in the same place as you mince). Once the required size has been minced or chopped, fan the food by rocking the knife up and down, left to right, and back and forth.

The Ideal Moment to Mince Garlic

Garlic should ideally be minced right before it is added to a dish. More enzymes are released and more allicin is created as garlic is broken down over a longer period of time. It will become more delicious with additional time. Keep in mind, though, that if left unattended for too long, it may also grow overwhelming.

How to Store Garlic

If you can't use the garlic right away, store it in a small, airtight container in the refrigerator until you can. If at all possible, try to use the garlic immediately after chopping it or within an hour. Garlic may become quite bitter and overwhelming in a recipe if it is allowed to remain for longer than six hours.

What is the Difference Between Chopped and Minced

When compared to minced garlic, chopped garlic is more gritty, bigger, and spicier. For flavoring stews, soups, or just the oil in meals, chopped is great. Garlic that has been minced has a considerably finer texture. It works best for dressings, sauces, or fast cooked dishes like stir-fries that don't have large parts left over.

Other Meal Inspiration

If you're looking for something with more of a Mediterranean flavor, take a look at this Israeli couscous recipe.