Miso-Glazed Cod with Sesame Bok Choy and Jasmine Rice

Rinse 1.5 cups jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 2.25 cups water and 0.5 teaspoon kosher salt. Bring to a boil over high heat, then reduce to lowest heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.

While rice cooks, prepare the miso glaze. In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 2 tablespoons sake, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 tablespoon grated fresh ginger until smooth and well combined.

Pat 4 cod fillets dry with paper towels and season both sides with 0.5 teaspoon kosher salt and 0.5 teaspoon black pepper. Place fillets in a shallow dish and brush generously with half of the miso glaze, reserving the other half. Let marinate at room temperature for 15 minutes.

Trim the ends from 1.5 pounds baby bok choy and cut each head in half lengthwise. Rinse thoroughly under cold water to remove any grit, then pat dry with paper towels.

Preheat broiler to high and position oven rack 6 inches from heat source. Line a rimmed baking sheet with aluminum foil and lightly oil.

Place marinated cod fillets on prepared baking sheet, skin-side down if skin is present. Broil for 8 to 10 minutes, then brush with remaining miso glaze and broil for an additional 2 to 3 minutes until fish is caramelized on top and flakes easily with a fork, reaching an internal temperature of 145°F.

While fish broils, heat 2 tablespoons toasted sesame oil in a large skillet or wok over medium-high heat. Add 3 cloves minced garlic and stir-fry for 30 seconds until fragrant.

Add prepared bok choy to the skillet cut-side down and cook undisturbed for 2 minutes until lightly charred. Flip and cook for another 2 minutes.

Add 2 tablespoons low-sodium soy sauce and 2 tablespoons water to the skillet. Cover and steam for 3 to 4 minutes until bok choy stems are tender-crisp. Remove from heat and sprinkle with 2 tablespoons toasted sesame seeds.

Fluff jasmine rice with a fork and divide among 4 plates. Arrange bok choy halves alongside rice, then place one miso-glazed cod fillet on each plate. Garnish with 3 thinly sliced scallions and any remaining sesame seeds. Serve immediately.