All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The United Kingdom isn't the only island nation with stake in the fish and chips game. Japan, too, brings that crisp crunch surrounding soft fish with a hearty side of taters. Here, we have light cod, flaky and perfect, and fries made from sweet potatoes. Complimenting the fish is a sauce combining teriyaki and ginger, a perfect touch of the Land of the Rising Sun.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast the Sweet Potato
Slice sweet potato into ¼" thick wedges. Place sweet potato on prepared baking sheet and add half the ginger (reserve remaining for sauce), 2 tsp. olive oil, and a pinch of salt and pepper. Massage ginger-oil into sweet potatoes and spread into a single layer. Roast 10 minutes, flip potatoes, then roast until tender and browned, 8-10 minutes. While sweet potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim green onions and mince white portions of green onion. Slice green portions thinly on an angle. Zest and halve lime. Quarter one half and juice remaining half.
Make the Sauce
In a mixing bowl, combine teriyaki glaze, remaining ginger, and white portions of green onions. Set aside for flavors to marry.
Prepare Cod and Tempura Mix
Place canola oil in a medium non-stick pan over medium heat. Pat cod fillets dry. In another mixing bowl, place tempura mix. Add cod fillets to tempura mix, cover completely, and remove, shaking off excess. Add ½ cup cold water to bowl with tempura and whisk until tempura mix is the consistency of a watery pancake batter. If necessary, add additional water 1 Tbsp. at a time to adjust consistency.
Cook the Fish
Line a plate with a paper towel. Test oil temperature by adding a drop of batter to it. Watch 2-3 minutes. It should briskly bubble. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Coat cod fillets in tempura batter. Lift cod, allow excess batter to drip off, and carefully place cod in hot oil. Cook until browned, 3-4 minutes. Flip, and cook until browned and cod reaches a minimum internal temperature of 145 degrees, 2-4 minutes. Transfer fish to towel-lined plate.
Finish the Dish
Place sweet potatoes on a plate. Garnish potatoes with green portions of green onions, 1 tsp. lime juice, and half the lime zest. Lean fish against sweet potatoes. Dollop sauce onto fish or serve on the side. Garnish plate with lime wedges.
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