Sesame Crusted Cod with Green Bean-Bell Pepper Sauté & Rice

Directions

1. Rinse the jasmine rice in cold water using a colander, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. When boiling, stir once, cover, and reduce the heat to low. Let the rice simmer until the liquid is absorbed, about 15–18 minutes, then keep it covered off the heat for 5 minutes.
3. Wash and dry all produce. Trim the green beans and place them in a medium bowl.
4. Pat the cod dry, then season both sides with salt and pepper.
5. Whisk together the egg and cornstarch in another bowl until smooth for dredging the fish.
6. Preheat a nonstick skillet over medium heat.
7. Pour sesame seeds onto a plate. Dip the cod in the egg mixture, then press into the sesame seeds to coat; set aside.
8. When the skillet is hot, add a little oil and swirl to coat. Pan-fry the cod until golden and cooked through, about 3–4 minutes per side, then transfer to a plate and loosely cover with foil.
9. In the same skillet, add more oil if needed, add the green beans and bell pepper slices, season with salt and pepper, and sauté until just softened, 6–7 minutes. Stir in minced ginger and garlic during the last minute of cooking, then remove from heat.
10. To serve, divide the rice among plates, top with the sesame-crusted cod, and spoon the vegetables over or alongside.