Miso Glazed Cod & Roasted Bok Choy Bowl

Miso Glazed Cod & Roasted Bok Choy Bowl

Introduction

Miso Glazed Cod & Roasted Bok Choy Bowl is a delicious and healthy dish that brings together flavorful ingredients. This bowl features tender cod glazed with a rich miso sauce, complemented by roasted bok choy, shiitake mushrooms, and jasmine rice. Topping it off with a soft-boiled egg and a spicy sriracha mayo makes this meal truly satisfying.

Why Make This Recipe

This recipe is perfect for busy weeknights or meal prepping for the week. It’s quick to prepare and packed with nutrients. The combination of miso, ginger, and soy sauce gives the cod a unique flavor that’s hard to resist. Plus, it’s visually appealing, making it a great dish to serve at gatherings.

How to Make Miso Glazed Cod & Roasted Bok Choy

Ingredients:

• Baked cod (glazed with miso, ginger, and soy sauce)
• Roasted bok choy
• Shiitake mushrooms
• Steamed jasmine rice
• Soft-boiled egg
• Sriracha mayo drizzle

Directions:

1. Start by baking the cod with a glaze made from miso, ginger, and soy sauce until it is flaky and cooked through.
2. While the cod is baking, roast bok choy and shiitake mushrooms until they are slightly crispy and tender.
3. Cook jasmine rice according to package instructions until fluffy.
4. Soft-boil an egg by boiling it for about 6-7 minutes, then placing it in ice water for a few minutes before peeling.
5. To serve, layer steamed jasmine rice in a bowl, top it with the miso-glazed cod, roasted bok choy, shiitake mushrooms, and the soft-boiled egg. Drizzle with sriracha mayo for an extra kick.

How to Serve Miso Glazed Cod & Roasted Bok Choy Bowl

Serve this bowl warm. You can garnish it with sesame seeds or sliced green onions for added flavor and decoration. It makes a great lunch or dinner.

How to Store Miso Glazed Cod & Roasted Bok Choy Bowl

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, make sure to warm it gently to avoid overcooking the cod and egg.

Tips to Make Miso Glazed Cod & Roasted Bok Choy Bowl

• Marinate the cod in the miso glaze for an hour or so for more flavor.
• Be careful not to overcook the egg; it should be soft and creamy in the middle.
• You can substitute other vegetables if you don’t have bok choy or shiitake mushrooms.

Variation

You can switch the cod for salmon or another white fish if you prefer. Additionally, try adding avocado or pickled vegetables for different flavors and textures.

FAQs

1. Can I prepare the ingredients in advance?
Yes, you can pre-cook the rice, roast the vegetables, and glaze the cod in advance. Just assemble the bowl when you’re ready to eat.

2. Is this recipe gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce.

3. Can I freeze the dish?
It is not recommended to freeze the fully assembled bowl due to the texture of the fish and soft-boiled egg. However, you can freeze the fish and rice separately and reheat them later.