Rice-Cooker Cod and Rice

When you’re done with a long day of work, are you trying to cook? I’m definitely not — I’m usually trying to convince boy to cook for me 😅 when that doesn’t pan out, I turn to simple, homey recipes like this one this one-pot meal that uses Alaska cod. Alaska cod is super versatile and great for most cooking methods (steaming, baking, pan-frying) and that includes just throwing it in the rice cooker! It’s high in protein and available fresh and frozen year-round.

Thank you Alaska Seafood for sponsoring this recipe!

I used (serves 2):

• 10 oz. Alaska cod, cut into 2-inch pieces
• 1 cup white rice, washed
• 1 cup chicken broth
• 5 baby bok choy, washed and cut into 1-inch pieces
• ½ a head of shimeji
• 3 slices of ginger, julienned
• 1 tbsp shaoxing wine
• 1 tbsp soy sauce
• white pepper
• salt
• garnish: nori, scallions

To make rice-cooker cod and rice:

• marinate cod with ginger slices, soy sauce, shaoxing wine, and a dash of white pepper, and let sit for ~15-30 minutes
• add rice and chicken broth to a rice cooker and layer on chopped bok choy and mushrooms
• layer cod pieces on top and cook
• mix well as desired, seasoning with salt and additional soy sauce to taste
• serve with garnish

Rice-cooker cod and rice

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Servings 2

Equipment

• 1 rice cooker

Ingredients

  

• 10 oz. @alaskaseafood cod cut into 2-inch pieces
• 1 cup white rice washed
• 1 cup chicken broth
• 5 baby bok choy washed and cut into 1-inch pieces
• ½ a head of shimeji
• 3 slices of ginger julienned
• 1 tbsp shaoxing wine
• 1 tbsp soy sauce
• White pepper
• Salt
• Garnish: nori scallions

Instructions

 

• Marinate cod with ginger slices, soy sauce, shaoxing wine, and a dash of white pepper, and let sit for ~15-30 minutes
• Add rice and chicken broth to a rice cooker and layer on chopped bok choy and mushrooms
• Layer cod pieces on top and cook
• Mix well as desired, seasoning with salt and additional soy sauce to taste
• Serve with garnish