Miso Glazed Cod with Bok Choy Rice
Asian-Inspired Miso Cod with Sesame Bok Choy and Jasmine Rice
Ingredients:
4 cod fillets (6 oz each)
3 tablespoons white miso paste
2 tablespoons honey
1 tablespoon soy sauce (low-sodium)
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
4 baby bok choy, halved lengthwise
1 cup jasmine rice
2 cups water
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
1 lime, cut into wedges
Salt and pepper to taste
1 tablespoon vegetable oil
Directions:
In a small bowl, whisk together miso paste, honey, soy sauce, half of the ginger, half of the garlic, and 1 teaspoon sesame oil to create the miso glaze.
Place cod fillets in a shallow dish and pour the miso glaze over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Rinse jasmine rice under cold water until water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove cod from marinade, reserving the marinade. Place cod on the prepared baking sheet and bake for 12-15 minutes, or until fish flakes easily with a fork.
While the cod is baking, heat vegetable oil in a large skillet over medium-high heat. Add remaining ginger and garlic, sauté for 30 seconds until fragrant.
Add bok choy to the skillet, cut side down, and cook for 2-3 minutes until lightly browned. Flip bok choy, add 2 tablespoons water, cover, and steam for another 2 minutes until tender-crisp.
In a small saucepan, bring the reserved marinade to a simmer and cook for 2-3 minutes until slightly thickened.
Fluff the rice with a fork and stir in remaining sesame oil and half of the green onions.
Serve cod over rice with bok choy on the side. Drizzle with the reduced marinade, and garnish with remaining green onions, sesame seeds, and lime wedges.
Prep Time: 40 minutes | Cooking Time: 20 minutes | Total Time: 60 minutes
Kcal: 380 kcal | Servings: 4 servings