Miso-Glazed Cod with Rice and Bok Choy

Ingredients

• 700 gcod fillets
• 2¼ tbspwhite miso
• 2¼ tsppure maple syrup
• 2 tsprice vinegar
• 2½ tspfresh ginger, grated
• 240 gdry long-grain white or basmati rice
• 400 gbaby bok choy
• 1 tsptoasted sesame oil
• 1¼ tspsesame seeds

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Preheat the oven broiler to high, about 260°C (500°F), with a rack about 15 cm (6 inches) below the element. Line a baking sheet with foil and spray it.

3. Whisk the miso, maple syrup, rice vinegar and ginger. Pat the cod dry, lay it on the tray and brush thickly with the glaze.

4. Broil for 8 to 10 minutes, until the glaze is caramelised in spots and the cod flakes easily, 63°C (145°F) in the centre. Watch closely; miso burns quickly. Cover loosely with foil if it darkens too fast.

   10 min timer

5. Steam the bok choy over boiling water on high heat, covered, for 3 minutes, then drizzle with the sesame oil.

   3 min timer

6. Serve the cod over the rice with the bok choy, sprinkled with sesame seeds.

Storing and reheating

Best fresh.