Miso-Glazed Baked Cod

Combining the high-quality protein of cod with the rich umami of fermented miso paste, this recipe offers a light yet satisfying Asian meal using baking and steaming techniques.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (24.7 oz) fresh cod fillets · 462 kcal in the whole recipe
• 2 tbsp (34 g) miso paste · 67 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 1 tbsp (21 g) honey · 64 kcal in the whole recipe
• 1 tbsp (15 g) rice vinegar (or white vinegar) · 3 kcal in the whole recipe
• 1 tsp (5 g) grated fresh ginger · 4 kcal in the whole recipe
• 1 tsp (5 g) sesame oil · 44 kcal in the whole recipe
• 250 g (8.8 oz) dry white rice · 900 kcal in the whole recipe
• 300 g (10.6 oz) fresh bok choy · 60 kcal in the whole recipe
• 2 green onions (20 g), chopped · 6 kcal in the whole recipe
• 1 tsp (4 g) sesame seeds · 25 kcal in the whole recipe

Method

1. Whisk miso, low-sodium soy sauce, honey, rice vinegar (or white vinegar), grated fresh ginger, and sesame oil in a small bowl until smooth; coat the cod fillets with the marinade and refrigerate for 15-20 minutes.

   

2. Rinse and drain the rice, then cook in a covered pot with water over low heat until fully absorbed and tender, then let it rest.

   

3. Place the marinated cod fillets on a parchment-lined baking sheet and bake in a preheated oven at 200°C (400°F) for 12-15 minutes until caramelised on top.

   

4. Halve the bok choy lengthwise and steam in a steamer basket for 3-4 minutes until tender-crisp.

   

5. Plate the cooked rice, steamed bok choy, and miso-glazed cod fillet; garnish with chopped green onion and sesame seeds before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.