Miso-Glazed Cod With Sautéed Bok Choy Recipe

About this recipe

A flavorful Japanese dinner featuring tender cod fillets glazed with miso, served alongside vibrant sautéed bok choy for a balanced and delightful meal.

Ingredients

• 90G Ergon Originals Greek Cod & Garlic Spread, 90G
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• - Ginger - 100g
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• 1 L Olive Oil – Organic
• 250G Pak Choi 250G
• - Yutaka White Miso Paste
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• 50G Black Garlic Cloves, 50G
• 400G Whole Chickpeas In Water

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. In a small bowl, mix miso paste, soy sauce, honey, rice vinegar, sesame oil, and water until smooth.
3. 3. Brush the cod fillets generously with the miso glaze and place them on the prepared tray.
4. 4. Bake the cod fillets in the oven for 10-12 minutes until they are cooked through and flaky.
5. 5. While the cod is baking, heat olive oil in a large skillet over medium heat.
6. 6. Add minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until aromatic.
7. 7. Add chopped bok choy and spring onions to the skillet, stirring to coat with the garlic and ginger mixture.
8. 8. Cook the bok choy for 5-6 minutes, stirring occasionally, until tender and slightly wilted.
9. 9. Sprinkle sesame seeds over the bok choy and remove from the heat.
10. 10. Plate the miso-glazed cod alongside the sautéed bok choy, garnishing with extra spring onions if desired.