• 2 tbsps Tamari
  • 2 tbsps Apple Cider Vinegar
  • 2 tbsps Water
  • 1 tbsps Ginger (grated)
  • 2 Cod Fillets
  • Sea Salt & Black Pepper (to taste)
  • 3 stalks Green Onion
  • Makes: 2 servings
  • Time: 15 minutes


    1. In a large skillet, add tamarind, apple cider vinegar, water and grated ginger and stir until combined. Season cod fillets with salt and pepper each side, and place in skillet.
    2. Bring to a boil then reduce heat to simmer. Cover for 8 minutes or until fish is mostly opaque.
    3. Meanwhile, thinly slice green onions diagonally or into 3-inch lengths. Spread over fish and cook for additional 2 minutes or until fish is completely cooked through.
    4. Divide fish and broth into bowls. Enjoy!


Serve it with: brown rice, quinoa, couscous or cauliflower rice.
Storage: Refrigerate in an airtight container up to 3 days.