The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ginger & tamari cod bowl with rice
This uber-umami bowl brings new depths of flavour to tender chunks of cod. It’s all thanks to a super-savoury broth (take a bow tamari and Marmite) that simmers onions, mushrooms and cabbage. Ginger, garlic and chives bring the zing, while a side of fluffy white rice mops up those fabulous flavours.
SWK: High protein
Plants 3
newBadge
Serving size
Ingredients
- 4cm fresh ginger
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 handful of fresh chives
- 140g basmati rice
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8g Marmite (Barley, Celery, Oats, Rye, Wheat) (Yeast extract (contains BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (contains CELERY).)
- 2 skinless cod fillets (Fish, Crustaceans, Milk, Molluscs, Mustard, Cereals Containing Gluten)
- 4 spring onion
- 120g chestnut mushrooms
- 1 savoy cabbage
- 2 garlic clove
Nutritional Information
Calories: 403
Protein: 34g
Carbs: 66g
Fat: 1.8g
Ingredients
- 8 spring onion
- 240g chestnut mushrooms
- 1 savoy cabbage
- 4 garlic clove
- 8cm fresh ginger
- 280g basmati rice
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 16g Marmite (Barley, Celery, Oats, Rye, Wheat) (Yeast extract (contains BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (contains CELERY).)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 skinless cod fillets (Fish, Crustaceans, Milk, Molluscs, Mustard, Cereals Containing Gluten)
- 1 handful of fresh chives
Nutritional Information
Calories: 401
Protein: 34g
Carbs: 66g
Fat: 1.8g
Ginger & tamari cod bowl with rice
This uber-umami bowl brings new depths of flavour to tender chunks of cod. It’s all thanks to a super-savoury broth (take a bow tamari and Marmite) that simmers onions, mushrooms and cabbage. Ginger, garlic and chives bring the zing, while a side of fluffy white rice mops up those fabulous flavours.
Cook time:
25 mins
Cuisine:
Chinese
Food group:
Fish
Allergens: Soya, Barley, Celery, Oats, Rye, Wheat, Fish
Cooking Instructions
Before you start
- 1x large non-stick saucepan
- 1x saucepan
Get prepping!
- Thinly slice the spring onions, and the mushrooms. Core, trim and thinly slice the cabbage.
- Peel and finely grate the garlic, and thinly slice the ginger into strips.
Sauté & stir
- Spritz a large non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions, mushrooms and cabbage for 5-7 mins.
- Sir in the ginger and garlic and cook for 2 mins.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Make your broth
- Boil a kettle. Pour 500ml boiled water (800ml for 4 portions) into the veg pan and stir in the tamari, Marmite and vinegar.
- Add the cod fillets and simmer for 6-8 mins, until cooked through and flaking.
Finish & serve
- While the fish cooks, finely chop the chives.
- Gently break up the fish into large chunks.
- Scatter the chives over the rice, and serve with the brothy cod bowl.