Miso Glazed Cod & Roasted Bok Choy Bowl is a delicious and healthy meal that combines tender cod with vibrant veggies. The miso glaze gives the fish a rich savory flavor, while the roasted bok choy adds a nice crunch. This dish is not only tasty but also easy to prepare, making it perfect for a weeknight dinner or a special occasion.
Why Make This Recipe
There are many reasons to try this Miso Glazed Cod & Roasted Bok Choy Bowl. First, it is packed with nutrients from the fresh ingredients. The cod is a great source of protein, and bok choy is full of vitamins. Second, the flavors blend beautifully, creating a satisfying dish that everyone will love. Lastly, it’s a visually appealing meal that looks great on the plate, making it perfect for impressing guests or treating yourself.
How to Make Miso Glazed Cod & Roasted Bok Choy Bowl
Ingredients:
- Baked cod
- Miso
- Ginger
- Soy sauce
- Bok choy
- Shiitake mushrooms
- Jasmine rice
- Soft-boiled egg
- Sriracha mayo
Directions:
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Bake the Cod: Start by preheating your oven. Mix miso, ginger, and soy sauce in a bowl. Coat the cod with this glaze and place it on a baking sheet. Bake until the fish is flaky and cooked through.
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Roast the Veggies: While the cod is baking, prepare bok choy and shiitake mushrooms. Toss them with a little olive oil, salt, and pepper. Spread them out on another baking sheet and roast until they are tender and slightly crispy.
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Prepare the Rice: Cook the jasmine rice according to the package instructions.
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Soft-Boil the Egg: In a separate pot, boil water and carefully add the eggs. Boil for about 6-7 minutes, then cool them in ice water before peeling.
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Assemble the Bowl: In a bowl, layer the jasmine rice, roasted bok choy, shiitake mushrooms, and the baked miso cod. Top it with a soft-boiled egg and drizzle sriracha mayo for extra flavor.
How to Serve Miso Glazed Cod & Roasted Bok Choy Bowl
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Serve the Miso Glazed Cod & Roasted Bok Choy Bowl warm. You can present it in a deep bowl for a cozy feel. For an extra touch, sprinkle sesame seeds or chopped green onions on top.
How to Store Miso Glazed Cod & Roasted Bok Choy Bowl
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, it’s best to warm the cod and veggies in the oven or on the stove, as this will keep them from becoming rubbery.
Tips to Make Miso Glazed Cod & Roasted Bok Choy Bowl
- Choose Fresh Ingredients: Fresh fish and vegetables make a big difference in flavor and texture.
- Adjust the Spice: If you prefer less heat, use less sriracha mayo or omit it altogether.
- Cook Rice in Advance: Cooking the jasmine rice the day before can save time and make meal preparation quicker.
Variation
If you’d like to change things up, feel free to use other types of fish such as salmon or tilapia. You can also add other vegetables like bell peppers or snap peas for extra color and nutrients.
FAQs
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1. Can I use a different type of glaze for the cod?
Yes! You can try teriyaki sauce or a simple lemon and garlic seasoning for a different flavor.
2. Is this dish suitable for meal prep?
Absolutely! This bowl is great for meal prep. Just keep the components separate until you are ready to eat to maintain freshness.
3. What can I substitute for bok choy?
You can use kale, spinach, or any leafy green vegetable that you enjoy. Just adjust the cooking time accordingly.
