Skip to content

Cod Poke Bowl

Recipe

Serves: 2 | Prep time: 20 minutes | Cooking time: 17 minutes

  Main | Gluten Free |  Diary Free |  Hawaiian

Ingredients

Teriyaki cod:

  • 250g Boneless Cod Fillets
  • 50g Teriyaki Sauce

Slaw:

  • 80g Cucumber
  • 80g Carrot
  • 80g Red Cabbage
  • 2 tbsp Lime Juice
  • 1 tbsp Soy Sauce
  • 1 tsp Honey
  • ½ tsp Sesame Seeds
  • ¼ tsp Chilli Flakes

Toppings:

  • Radish, sliced
  • Avocado, sliced
  • Mango, cubed

To serve:

  • 1 x 250g pack Coconut Rice
  • Red Chillis, sliced
  • Sesame Seeds
  • Chilli Flakes
  • Coriander
  • Spring Onion
  • Lime wedge  

Method

  1. Preheat the oven to 200c/180c fan/gas mark 6.
  2. Cut the cod into chunks and mix with the teriyaki sauce, then leave to marinate in the fridge for 10 minutes.
  3. Roast the cod chunks for 10-15 minutes until cooked through.
  4. While the fish cooks, prepare the slaw by finely slicing the cucumber, red cabbage and carrot.
  5. Mix the lime juice, soy sauce and honey and add to the sliced vegetables followed by the sesame seeds and chilli flakes.
  6. Cook the rice for 2 minutes in the microwave then divide between 2 bowls.
  7. Top the rice with the teriyaki cod pieces, slaw and the remaining toppings and serve.