Crispy Air-Fried Cod with Kale Grain Bowls and Miso Ginger Sauce

This vibrant bowl brings together crispy air-fried cod with a crunchy wonton crust, tenderized kale, nutty grains, protein-packed edamame and peppery radishes. A silky miso ginger chili sauce ties everything together for a quick, satisfying meal.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you crave something delicious and wholesome without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

2 ounce Miso Ginger DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat air fryer to 350°F. Crush wonton strips in their bag until they resemble panko breadcrumbs. Transfer to a small bowl and stir in a drizzle of olive oil. Pat cod dry with paper towels; season both sides with salt and pepper. Spread sour cream over the top of each fillet, then press the wonton crumbs firmly onto the sour cream (only coat the top). Coat air fryer basket with cooking spray; place cod in a single layer. Air-fry until cooked through, 8-10 minutes. (If using an oven, bake on a lined baking sheet at 350°F for 10-12 minutes.)
2. Meanwhile, wash and dry produce. Remove and discard large center stems from kale; chop leaves into bite-size pieces. Massage the grain blend package to separate grains. Partially open the package and microwave until warmed, 1½-2 minutes. Transfer grains to a large bowl; add kale, a drizzle of olive oil and a pinch of salt. Toss to combine.
3. Trim and thinly slice radishes. Trim and thinly slice scallions, separating whites from greens. In a small bowl, whisk together miso ginger dressing, sweet Thai chili sauce and 2 teaspoons water (4 teaspoons for 4 servings). Set aside.
4. Add edamame, radishes, scallion whites, ponzu sauce and sesame ginger crunch to the grain-kale mixture; toss to combine. Divide grain mixture between bowls. Top with wonton-crusted cod. Drizzle cod and grains with as much sauce as desired. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like tilapia or halibut works well. Adjust cooking time as needed.

What can I substitute for wonton strips?

Crushed panko breadcrumbs or crushed tortilla chips can be used for a similar crunchy coating.

Is this recipe gluten-free?

The wonton strips and ponzu sauce typically contain wheat. For a gluten-free version, use gluten-free panko and tamari instead of ponzu.