A spicy black pepper sauce is the base for this recipe which combines carrot, ginger, garlic, rice and walnuts as a host for fried cod filets.

Black Pepper Rice with Cod

A spicy black pepper sauce is the base for this recipe which combines carrot, ginger, garlic, rice and walnuts as a host for fried cod filets.

  • Serving Size
    1 cup
  • Prep Time
    45 min
  • Cook Time
    30 min
  • Total Time
    1 hr 15 min

Ingredients

  • 1 tablespoon untoasted sesame oil
  • 2 cups carrots
  • 1 tablespoon ginger
  • ½ tablespoon garlic
  • 5½ cups chicken stock
  • ½ cup oriental black pepper sauce
  • 2½ cups long grain or parboiled rice*
  • 1½ cups toasted walnuts
  • 12 cod filets
  • 1½ cups toasted walnuts
  • ¾ tablespoon fresh chives

Directions

  • In large pot or rondo heat oil over medium-high heat; add carrots and sauté 1 minute or until crisp tender. Add ginger and garlic and continue cooking 30 seconds. Add stock and pepper sauce and bring to a boil. Stir in rice and return to a boil; cover, reduce heat and simmer 18-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand 15 minutes before fluffing with a fork. Stir in walnuts. Keep warm.
  • To Serve: For each serving, place 1 cup rice mixture on plate and top with a warm fried cod filet. Garnish with a mixture of walnuts and minced chives.