Miso Cod with Baby Bok Choy

The miso glaze in this fish recipe caramelizes under the broiler making it unbelievably delicious. Miso and soy sauce are both salty, so hold off on salting the fish. We add the bok choy stems first because they take longer to cook than the leaves, but if you prefer the stems to have a very crunchy texture, you can add everything at the same time and cook until the leaves are wilted. Just keep an eye on the garlic and ginger; in a hot skillet like this they don’t take too long to burn!

Miso-Glazed Cod with Seared Baby Bok Choy and White Rice Recipe

Yield: 2 servings
Cook Time: 30 minutes

  • ¾ cup white rice
  • 2 6-ounce cod fillets
  • 2 tablespoons miso
  • 2 tablespoons mirin
  • ½ teaspoon soy sauce
  • 1 pound baby bok choy, stems and leaves separated
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • ½ inch fresh ginger, minced
  • ½ teaspsoon salt

1. Cook Rice
Put the rice in a saucepan with 1 ¼ cups water and a big pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook until the rice is tender and all of the liquid is absorbed, 10 to 15 minutes.
2. Cook Cod
While the rice cooks, heat the broiler to high and put the rack about 4 to 6 inches from the top. Grease a baking dish with a little vegetable oil, and put the cod in the dish. In a small bowl combine the miso, soy sauce, and mirin; brush it onto the cod. Broil the fish without turning it, adjusting the heat or the position of the rack if the glaze starts to get too dark, until the cod is opaque and just flakes apart, and the glaze is nicely caramelized, 6 to 10 minutes depending on the heat of your broiler and the thickness of the fish.
3. Sear Bok Choy
While the fish cooks, put a large skillet over high heat. When it’s very hot (nearly smoking) add the vegetable oil, then the bok choy stems. Cook, stirring occasionally, until they start to brown (they should be slightly tender, but still with a lot of crunch), 2 to 3 minutes. Add the bok choy leaves, ginger, garlic and salt. Cook just until the leaves wilt, another minute. Serve along side cod and the white rice.



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