11/14/2016: We received the ingredients and recipe for this dish from Blue Apron. Among the fishes, cod is one of our favorites.

Here’s my interpretation of the recipe:

Ingredients:

(4) pieces cod fillets
(3/4) cup of Jasmine rice
(6) oz. green cabbage
(3) cloves garlic
(2) scallions
(1) delicate squash
(2) Tbsp. rice vinegar
(1/4) cup sweet chili sauce

Here I added (4) pieces bacon to the recipe.

Instructions:

1. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions and dices it; Cut off and discard the ends of the squash; peel the squash, quarter the squash lengthwise, scoop out the pulp and seeds. Cut the squash crosswise into 1/4 inch thick pieces. Cut out and discard the cabbage core; small dice the leaves. Peel and finely chop the garlic.
2. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides.
3. Cook the rice how ever you usually do. Such as adding the salt to the water. I always cook it only with water in rice cooker.
4. Cook the bacon, drain the fat, then dice them.
5. In a large pan, heat 2 tbsp. of olive oil (or veg. oil) on medium-high. Add the garlic first for 30 seconds, then the squash and cook it until golden brown and slightly softened about 4 to 6 minutes. Add the cabbage, cook until the cabbage has wilted. Season with salt and pepper.
6. Add diced bacon and cooked vegetable into the pot of cooked rice. Mix them well.
7. In the pan, heat 2 tbsp. of olive oil on medium-high until hot. Add the white bottoms of the scallions and seasoned fillets and cook 2 to 4 minutes per side, or until lightly browned. Add the sweet chili sauce and half vinegar to the pan. 1 to 2 minutes, or until the cod is thoroughly coated and cooked through.
8. Divide the finished rice and glazed cod fillets between four dishes. Top the cod with any remaining sauce from the pan. Garnish with the green tops of the scallions.