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2 Cod Fillets
¾ Cup Jasmine Rice
3 oz Radishes
2 Carrots
2 Scallions
2 Tablespoons Rice Vinegar
2 Cloves Garlic
1 oz Baby Kale
2 Teaspoons Golden Mountain Sauce (Soy Sauce)
1 Tablespoon Sambal Oelek (Srirachi)
1 Tablespoon Tamarind Concentrate
¼ Cup Tempura Mix


Prepare the ingredients
Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes; thinly slice into rounds.

Cook the rice
In a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Make the dressing
While the rice cooks, in a bowl, combine the vinegar, tamarind concentrate, Golden Mountain sauce, white bottoms of the scallions and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Coat & cook the cod
While the rice continues to cook, to make the batter, in a large bowl, combine the tempura mix and ¼ cup of cold water; whisk until smooth. Season with salt and pepper. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, thoroughly coat the seasoned fillets in the batter (letting any excess drip off) and carefully add to the pan. Cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Make the salad
Just before serving, in a large bowl, combine the kale, carrots and radishes; season with salt and pepper. Add enough of the dressing to coat the salad (you will have extra dressing). Toss to thoroughly combine; season with salt and pepper to taste. Transfer the remaining dressing to a serving dish.

Plate your dish
Divide the cooked rice between 2 dishes. Top with the cooked cod fillets. Garnish with the green tops of the scallions. Divide the salad between 2 separate dishes. Serve the cod and salad with the remaining dressing on the side.

**Recipe from Blue Apron