Miso Glazed Cod & Greens

• Cod(600 g)
• Jasmine Rice(250 g)
• Broccoli(300 g)
• Baby Spinach(120 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Miso paste(2 tbsp)
• Soy sauce(2 tbsp)
• Mirin(2 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Olive oil(1 tbsp)
• Sesame seeds(2 tsp)optional
• Green Onions(2)optional
• Lime(1)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Cut {Broccoli} into small florets, finely slice {Garlic}, grate {Ginger}, and thinly slice {Scallions} if using.

   ~12 min

2. 2

   Add {Jasmine Rice} to a saucepan with 500ml water and a pinch of {Salt}. Bring to a boil, cover, reduce to low, and cook until tender.

   ~15 min

3. 3

   In a small bowl, stir together {Miso paste}, {Soy sauce}, {Mirin}, {Honey}, and {Ginger}. Pat the {Cod} dry and season with {Black pepper}.

   ~4 min

4. 4

   Heat {Olive oil} in a large nonstick pan over medium heat. Add {Broccoli} and cook for 4 minutes. Add {Garlic} and {Baby Spinach}, season with a small pinch of {Salt}, and cook until the greens are just wilted. Transfer to a plate and keep warm.

   ~6 min

5. 5

   Wipe out the pan and heat {Sesame oil} over medium heat. Add the {Cod} and cook for 2 minutes on the first side. Turn, spoon over the miso glaze, and cook until the fish is opaque and the glaze turns glossy and lightly sticky.

   ~6 min

6. 6

   Fluff the rice and divide it among bowls or plates. Add the greens, top with the glazed cod, and finish with {Sesame seeds}, {Scallions}, and wedges from {Lime} if using.

   ~3 min