Sticky Ponzu Glazed Black Cod Rice Bowls with Cabbage and Carrots

These sticky ponzu glazed black cod rice bowls are the perfect weeknight dinner: crispy-skinned fish, fluffy rice and tender cabbage and carrots all tossed in a savory-sweet ponzu-hoisin sauce. Topped with fresh scallions and a sprinkle of chili flakes, every bite is packed with flavor.

Ready in just 30 minutes, this recipe is simple enough for a busy evening but impressive enough to serve to guests. The combination of buttery vegetables and sticky glaze makes it a crave-worthy meal the whole family will love.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Black Cod (Sablefish)View ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. In a small bowl, combine hoisin sauce, ponzu sauce and 3 tablespoons water (6 tablespoons for 4 servings). Set aside.
2. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat black cod dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Place fish skin-side down and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate and wipe out the pan.
4. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium heat. Add the cabbage and carrot mix and scallion whites. Cook, stirring occasionally, until lightly browned, 1-2 minutes. Add garlic and chili flakes (use ½ teaspoon for 2 servings, 1 teaspoon for 4). Cook until fragrant, about 1 minute. Season with salt and pepper if desired.
5. Push vegetables to one side of the pan. Return the fish to the empty side. Spoon the ponzu mixture over the fish. Cook until the sauce thickens slightly, 30-60 seconds. Turn off heat. Transfer fish to a plate and stir the vegetables into the sauce until coated.
6. Divide rice between shallow bowls. Top with saucy cabbage and carrots and the fish. Sprinkle with scallion greens and extra chili flakes if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish instead of black cod?

Yes, you can substitute with salmon or another firm, flaky fish. Adjust cooking time as needed.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

Can I make this recipe gluten-free?

Use tamari instead of ponzu and hoisin (or check labels for gluten-free versions). Ensure all other ingredients are gluten-free.