Miso-Ginger Glazed Cod with Bok Choy & Jasmine Rice
Miso-Ginger Glazed Cod with Bok Choy & Jasmine Rice is a delightful dish that combines tender cod fillets with a deliciously sweet and savory miso-ginger glaze. Paired with sautéed bok choy and fluffy jasmine rice, this meal is not only flavorful but visually stunning, making it perfect for both intimate dinners and special gatherings. With simple ingredients and straightforward steps, you’ll impress your guests while creating lasting memories around the dinner table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 4 fresh cod fillets (6 oz each)
- 3 tbsp white miso paste
- 2 tbsp fresh ginger, grated
- 2 cups bok choy, chopped
- 1 cup jasmine rice
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tsp sesame oil
- 2 green onions, sliced (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Prepare Ingredients: Rinse and chop bok choy; set aside.
- Make Glaze: In a bowl, whisk together miso paste, grated ginger, soy sauce, honey (or maple syrup), and sesame oil until smooth.
- Marinate Cod: Place cod fillets in a dish and pour half of the glaze over them. Marinate for at least 15 minutes.
- Cook Rice: Combine rinsed jasmine rice with water (1 cup rice to 1.5 cups water) in a saucepan. Bring to a boil, reduce heat, cover, and cook for 15 minutes.
- Sauté Bok Choy: In a skillet over medium heat, add sesame oil and sauté bok choy until vibrant green (about 3-4 minutes).
- Cook Cod: In another skillet over medium-high heat, cook marinated cod fillets for about 4-5 minutes on each side until golden brown. Drizzle remaining glaze during cooking.
- Serve: Plate the cod with jasmine rice and sautéed bok choy. Garnish with green onions and sesame seeds.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg
Keywords: For added variety, substitute bok choy with spinach or kale. Experiment with different fish like salmon or halibut. To make it gluten-free, use tamari instead of soy sauce.