Filipino Cod Adobo and Garlicky Greens
This take on the classic Filipino dish features cod in a vinegar-based sauce and seasonal potatoes and jasmine rice for soaking it up. Along for the ride are two traditional Asian side dishes: sautéed broccoli and garlicky bok choy.
Servings
Produce
Garlic (Organic)
4 2 Clove
Jalapeno Pepper (Organic)
1 0.5 Whole
Canton Bok Choy
12 6 oz
Ginger Root
.5 0.25 oz
Broccoli (Organic)
6 3 oz
Red Potato
10 5 oz
Bay leaves
2 1 Whole
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Jasmine Rice
1 0.5 cup
Cod
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Tamari
1 0.5 tablespoon
Granulated Garlic
1/4 0.125 teaspoon
Spice mix
Filipino adobo sauce
Tamari
1/3 0.165 cup
Apple cider vinegar
1/3 0.165 cup
Black peppercorns
1 0.5 teaspoon
Brown sugar, light
1 0.5 tablespoon
Prep ahead (optional)
a. Thinly slice white ends & leaves of bok choy. Keep separate. b. Cut broccoli lengthwise into spears with floret and thin stem. c. Trim stem, slice jalapeno in half lengthwise, and remove seeds as desired. d. ½” dice potatoes. e. Peel and thinly slice ginger. f. Thinly slice red onion. g. Mince garlic and keep divided.
Instructions
1
Marinate cod:
a. Portion cod and add to a glass casserole dish. Season with ½ tsp salt and ¼ tsp granulated garlic.
b. Pour adobo sauce over cod and set aside for 20 minutes.
2
Cook jasmine rice:
a. In a medium saucepan, add 2 cups water (1 cup for 2-person portion), cover, and bring to a boil.
b. Add jasmine rice; stir immediately. Cover and cook over low heat until tender, about 15-20 minutes.
3
Cook cod adobo:
a. In a dutch oven over medium-high heat, add 1 tbsp olive oil.
b. Add cod, reserving marinade. Cook until caramelized, about 3-4 minutes. Remove from dutch oven and keep aside until ready to be added back.
c. Add reserved adobo sauce, 1 cup water (½ cup for 2-person portion), ginger (peel & thinly slice), bay leaves (leave whole), optional jalapeno (trim stem, slice in half lengthwise, remove seeds as desired), and potatoes (½” dice). Reduce heat to medium, cover, and cook for 15 minutes.
d. Add cod and continue cooking until potatoes are fork-tender and cod is cooked through, about 8-10 minutes.
e. Uncover and cook until adobo sauce reduces and thickens, another 4-5 minutes.
4
Saute broccoli and bok-choy:
a. In a medium sauté pan over medium-high heat, add broccoli (cut spears with small florets and thin stems) and ½ cup water.
b. Cook until broccoli is fork-tender and water dissipates, 3-4 minutes.
c. With water gone, reduce heat to medium, add 2 tsp olive oil, half of the garlic (mince), and ¼ tsp salt or dash of tamari/soy sauce. Sauté until garlic softens, about 2 minutes. Remove from pan and set aside.
d. In the same sauté pan over medium-high heat, add 2 tsp olive oil, remaining garlic (mince), red onion (thinly slice), and bok choy stems (thinly slice). Sauté until softened, about 2 minutes.
e. Add bok choy leaves (thinly slice). Sauté until wilted, about 1 minute.
5
Serve:
a. Divide jasmine rice among plates. Top with cod and spoon over potatoes with adobo sauce.
b. Serve sautéed broccoli and garlicky bok choy alongside.
Chef's notes
Not a fish eater? This adobo sauce is traditionally paired with pork or chicken.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX