Miso-Glazed Cod with Ginger Bok Choy & Brown Rice

Rinse 2 cups of brown rice in cold water until water runs clear. Combine with 4 cups of water and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until tender.

While rice is cooking, prepare the miso glaze. In a bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon minced ginger, and 1 minced garlic clove until smooth.

Pat 2 pounds of cod fillets dry with paper towels and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place on a parchment-lined baking sheet.

Brush the cod fillets generously with the miso glaze, reserving about 2 tablespoons for serving. Let marinate at room temperature for 15 minutes.

Preheat oven to 400°F (200°C).

Bake the cod for 12-15 minutes, until fish is opaque and flakes easily with a fork.

While the cod is baking, prepare the bok choy. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.

Add 2 minced garlic cloves and 1 tablespoon minced ginger to the skillet and sauté for 30 seconds until fragrant.

Add the 2 pounds of halved bok choy to the skillet, cut side down. Cook for 2-3 minutes until lightly browned, then flip and cook for another 2 minutes.

Add 2 tablespoons of water to the skillet, cover, and steam for 2-3 minutes until bok choy is tender but still has some crunch.

Drizzle 2 tablespoons of sesame oil over the bok choy and toss to coat.

Fluff the cooked rice with a fork and divide among 5 plates.

Place a cod fillet on each plate alongside the ginger bok choy.

Drizzle the reserved miso glaze over the cod fillets.

Garnish with sliced green onions and toasted sesame seeds before serving.