Toyomansi Glazed Cod with Coconut Garlic Jasmati® Rice Recipe

Learn how to make this incredible dish created by Chef Jordan Andino! Roasted Toyomansi Cod is served over a bed of coconut RiceSelect® Jasmati® Rice for a meal bursting with umami flavor.

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Serves
2
Total Time
40
Prep Time
20
Cook Time
20

Ingredients

  • null 6oz, cod filet, no skin
  • null 2 tbsp, calamansi honey
  • null 1/4 cup, Silver Swan soy
  • null 2 cups, RiceSelect® Jasmati® Rice
  • null 1/2 cup, coconut milk
  • null 3 pieces, garlic cloves, minced
  • null 1 piece, birds eye chili, minced no seeds
  • null 1 tbsp, unsalted butter
  • null 1 tsp, kosher salt
  • null 2 tbsp, vegetable oil

Instructions

  1. Preheat oven to 475 Fahrenheit.
  2. Cook Jasmati® Rice according to package directions.
  3. In a mixing bowl combine the cooked Jasmati rice with the coconut milk and mix thoroughly.
  4. Add 1 tsp kosher salt - set aside at room temperature for later.
  5. In another small mixing bowl, combine the birds eye chili with the soy and calamansi honey.
  6. On a baking sheet place butter on the base and then top with the cod filet.
  7. Pour as much of the toyomansi (calamansi honey soy mixture) on top of the cod to coat fully.
  8. Place in oven for 6 minutes.
  9. While cod cooks, preheat a non-stick sauté pan on high for 2 minutes.
  10. Add vegetable oil and then sauté garlic until garlic turns light golden brown (about 1 minute).
  11. Add rice and then stir coconut rice with garlic until garlic is infused and evenly distributed throughout rice.
  12. Remove fish from oven and serve over garlic coconut Jasmati® Rice.