Miso Cod with Greens

• Cod(600 g)
• Jasmine Rice(280 g)
• Bok Choy(4)
• Baby Spinach(120 g)
• Miso paste(3 tbsp)
• Mirin(2 tbsp)
• Soy sauce(1 tbsp)
• Honey(1 tbsp)
• Sesame oil(2 tbsp)
• Ginger(2 tsp)
• Garlic(2 cloves)
• Sesame seeds(2 tsp)optional
• Green Onions(2)optional
• Lime(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(1 tbsp)

Method

1. 1

   Rinse {Jasmine Rice}. Trim and halve the {Bok Choy}, finely chop the {Garlic}, grate the {Ginger}, slice the {Spring Onion}, and cut the {Lime} into wedges. Pat the {Cod} dry and season lightly with {Salt} and {Black pepper}.

   ~12 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 560ml water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook until tender. Turn off the heat and leave covered to steam.

   ~15 min

3. 3

   In a small bowl, stir together the {Miso paste}, {Mirin}, {Soy sauce}, {Honey}, half the {Sesame oil}, the {Ginger}, and half the {Garlic}.

   ~2 min

4. 4

   Heat the {Vegetable oil} in a large nonstick pan over medium heat. Add the {Cod} and cook until lightly golden underneath, then turn and brush over the miso glaze. Cook until the fish is just opaque and the glaze is glossy and lightly sticky.

   ~7 min

5. 5

   Push the {Cod} to one side or transfer to a warm plate. Add the remaining {Sesame oil}, {Garlic}, and {Bok Choy} to the pan and cook until the stalks soften. Add the {Baby Spinach} and toss just until wilted. Squeeze over half the {Lime}.

   ~5 min

6. 6

   Fluff the rice and divide between plates. Arrange the greens alongside, then set the glazed {Cod} on top of the rice. Spoon over any pan glaze and finish with {Sesame seeds}, {Spring Onion}, and the remaining {Lime} wedges.

   ~2 min