Star Anise & Soy-Glazed Cod with Gai Lan & Cashew Brown Rice

Star anise is a stunning, one-of- a-kind spice. Native to the region encompassing Northeast Vietnam and Southwest China, it’s named for its star-like shape, with each point (or pod) cradling a seed— and for its flavor. Star anise isn’t related to anise, but the two taste similar. Here, star anise infuses the dish, but its pods are actually inedible. Because of their beauty, we’re opting to use them as a garnish. We encourage you to do the same! (Just be careful not to eat them.) This potent, fragrant spice makes cod and gai lan, or Chinese broccoli, truly stellar.

Ingredients 4 Cod Fillets 1½ Cups Brown Rice 3 Cloves Garlic 3 Scallions ¾ Pound Gai Lan Knick Knacks 4 Tablespoons Butter 4 Whole Star Anise 3 Tablespoons Rice Vinegar 1 2-Inch Piece Ginger ½ Cup Cashews ⅓ Cup Sweet Soy Sauce

Makes 4 Servings About 515 Calories Per Serving Cooking Time: 25 to 35 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/fp67 Recipe #67 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp67 1 2

Make the cashew rice: Prepare the ingredients: In a medium pot, heat the rice, a big pinch of salt and 3 cups of While the rice cooks, wash and dry the fresh produce. Remove the water to boiling on high. Once boiling, cover and reduce the heat cod from the refrigerator to bring to room temperature. Peel and to low. Simmer 28 to 30 minutes, or until the water is completely mince the garlic and ginger. Cut off and discard the root ends of absorbed and the rice is tender. Remove from heat and stir in the the scallions. Thinly slice the white bottoms of the scallions; cut the cashews and half the butter; season with salt and pepper to green tops into 1-inch pieces. Cut off and discard the ends of the taste. Transfer to a serving dish. gai lan stems. In a medium bowl, combine the vinegar, sweet soy sauce, star anise and ¼ cup of water. 3 4

Cook the vegetables: Start the cod: While the rice continues to cook, in a large pan (nonstick, if you Pat the cod fillets dry with paper towels; season with salt have one), heat 1 tablespoon of oil on medium-high until hot. Add and pepper on both sides. In the same pan used to cook the the garlic, ginger and white bottoms of the scallions. Cook, vegetables, heat 1 tablespoon of oil on medium until hot. Add stirring frequently, 1 to 2 minutes, or until softened and fragrant. the seasoned fillets. Cook 2 to 4 minutes on the first side, or until Add the gai lan and ¼ cup of water. Cook, stirring frequently, 2 to lightly browned. Flip the fillets. 4 minutes, or until wilted and bright green. Transfer to a high-sided serving dish and set aside in a warm place. Wipe out the pan. 5 6

Finish the cod: Serve your dish: Add the sweet soy sauce-star anise mixture to the pan of cod. Garnish the finished cod and vegetablesand cashew rice with Cook, occasionally spooning the sauce over the fillets, 3 to 5 the green tops of the scallions and the star anise, if you’d like. minutes, or until the liquid has reduced in volume by about half. (Be careful not to eat the star anise.) Enjoy! Stir in the remaining butter and cook, continuing to spoon the sauce over the fillets, 1 to 2 minutes, or until thoroughly coated and cooked through. Remove from heat; discard the star anise (or reserve as garnish). Transfer the finished cod and sauce to the serving dish of cooked vegetables.