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Cod with Ginger Snow Peas

This dish can be rustled up in less than 20 minutes and will feed the whole family. Lacking in calorific intake but bursting with flavour. 

serves 4


  • 2 tbsp rice vinegar
  • 1 tbsp ginger, grated
  • 2 tbsp olive oil
  • 300g brown rice
  • 1 tsp olive oil
  • pepper
  • 12 radishes
  • 1 small cucumber
  • 115g snow peas
  • 4 pieces cod, skinless
  • 5g fresh mint, chopped


  1. In a large bowl, whisk together the vinegar, ginger, 2 tbsp oil and 1/4 tsp pepper. Add the radishes, cucumber and snow peas and toss to combine.
  2. Rinse the rice until the water runs clear, drain and place in a saucepan with double the amount of water. Bring to the boil, then turn the heat all the way down and cover. Cook the rice on the lowest heat for 10-15 minutes without removing the lid.
  3. Meanwhile, heat the remaining tsp oil in a large nonstick skillet over medium heat. Season the fish with 1/4 tsp pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Fold the mint into the cucumber-radish salad and serve with the fish and cooked rice.
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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