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Grilled Cod

with Thai Scented Rice and Coriander Dressing
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
282 kcal
Protein
: 
24.4g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

2 unit(s)

Cod Fillets

(Contains: Fish)

1 grams

Coriander

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Kaffir Lime Leaf

1 unit(s)

Garlic Clove

1 unit(s)

Red Chilli

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

1 unit(s)

Lime

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Carrot

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

300 milliliter(s)

Water for the Rice

Energy (kJ)1181 kJ
Energy (kcal)282 kcal
Fat12 g
of which saturates2.1 g
Carbohydrate12.5 g
of which sugars8.3 g
Dietary Fibre4 g
Protein24.4 g
Salt2.7 g
Potassium50.6 mg
Calcium34.8 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Trim the top and bottom from the courgette. Quarter lengthways, then cut into 1cm chunks. Trim the carrot, then grate coarsley (no need to peel!). Peel and grate the garlic (or use a garlic press).

2

Heat a splash of oil in a large saucepan over medium heat. When hot, add the garlic and kaffir lime leaf, stir and cook for a minute. Add the rice, stir through and pour in the water (see ingredients list for amount) along with good pinch of salt.

3

Bring to the boil, lower the heat to medium-low, cover with a lid, cook for 5 mins, then add the courgette and pop the lid back on. Cook for another 5 mins then remove from the heat. Leave for another 10 mins, the rice will finish cooking in its own steam.

4

Meanwhile, roughly chop the coriander. De-deed and finely chop the chilli. Zest the lime and cut in half. Squeeze the juice of the lime into a small bowl. Add the soy sauce, sugar and oil (see ingredients list for amount) to the bowl and as much chilli as you like. Stir and then mix through half the coriander. Keep to one side. Crush the peanuts in their bag with the bottom of a pan.

5

Preheat your grill to high. Place the cod on a baking tray line with paper. Drizzle with oil and season with a pinch of salt and pepper. Cook under the grill until cooked through, 8-10 mins. Tip: The fish is cooked when opaque in the centre.

6

Fluff the rice up with a fork, discard the lime leaf and stir through the lime zest. Stir through the remaining chopped coriander and the grated carrot. season to taste with salt and pepper. Share between your plates and place the cod on top. Spoon the dressing over the fish and finish with a sprinkle of peanuts. Enjoy!

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