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Miso-Glazed Cod with Bok Choy and Jasmine Rice

For the Miso-Glazed Cod
 4 cod fillets (6 oz each)
 2 tbsp white miso paste
 2 tbsp soy sauce
 1 tbsp honey (or maple syrup)
 1 tbsp rice vinegar
 1 tsp sesame oil
 1 tsp grated ginger
 1 clove garlic (minced)
 ½ tsp red pepper flakes (optional, for heat)
For the Bok Choy
 4 baby bok choy (halved lengthwise)
 1 tbsp sesame oil
 1 clove garlic (minced)
 1 tsp soy sauce
 ½ tsp sesame seeds (for garnish)
For the Jasmine Rice
 1 ½ cups jasmine rice
 3 cups water
 ¼ tsp salt
For Garnish
 Thinly sliced green onions
 Toasted sesame seeds
 Lime wedges
Marinate the Cod
1

  • Prepare the Miso Marinade:
    • In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic, and red pepper flakes.
  • Marinate the Cod:
    • Place the cod fillets in a dish and coat them with the marinade.
    • Let them marinate for at least 20 minutes (or up to 1 hour for deeper flavor).
Cook the Jasmine Rice
2

  • Rinse the Rice:
    • Rinse jasmine rice under cold water until the water runs clear.
  • Cook the Rice:
    • In a pot, bring 3 cups of water to a boil.
    • Add rinsed rice and salt, reduce heat, cover, and simmer for 12-15 minutes.
    • Remove from heat and let sit for 5 minutes, then fluff with a fork.
Sauté the Bok Choy
3

  • Heat the Oil:
    • In a skillet, heat sesame oil over medium-high heat.
  • Sauté the Garlic:
    • Add minced garlic and cook for 30 seconds until fragrant.
  • Cook the Bok Choy:
    • Add baby bok choy cut-side down and cook for 2-3 minutes until lightly charred.
  • Season and Finish:
    • Drizzle with soy sauce, toss, and cook for another 2 minutes.
    • Sprinkle with sesame seeds and remove from heat.
Broil the Cod
4

  • Preheat Broiler:
    • Set your oven’s broiler to high.
  • Bake and Glaze:
    • Place marinated cod fillets on a lined baking sheet.
    • Broil for 5-7 minutes, brushing with extra glaze every few minutes.
    • The fish is done when it flakes easily with a fork.
Assemble and Serve
5

  • Plate the Dish:
    • Place a serving of jasmine rice on each plate.
    • Top with broiled miso-glazed cod.
    • Arrange sautéed bok choy on the side.
  • Garnish and Drizzle:
    • Sprinkle with sesame seeds and sliced green onions.
    • Serve with lime wedges for extra freshness.
Pro Tips
6

  • For a Deeper Flavor: Marinate the cod overnight in the refrigerator.
  • Make It Spicier: Add extra red pepper flakes or sriracha to the miso glaze.
  • Use Another Fish: This recipe also works great with salmon or sea bass.