Serving size 2 people

Wash, dry, salt and pepper cod filet. Set aside.

In a mixing bowl, combine miso paste, mirin wine, sesame oil and sugar. Whisk until smooth. Place the cod filets in the marinade and refrigerate for at least 2 hours. The longer the better.

Cook jasmine rice per package instructions.

Add canola oil to nonstick pan on high heat. Place the cod filets in the pan, reduce heat to medium and cook for 4-5mins. Turn the fish and cook other side 1-2 mins. Remove fish from pan and let rest.

Add remaining marinade to hot pan and reduce by 50% (this will become our sauce)

Slice stalks of bok choy and separate from leaves. Add canola oil to pan on medium/high heat. Add bok choy stalks, ginger and garlic and cook until tender (3-4 min). Add leaves and cook 1-2 min more.

Plate rice and top with bok choy. Place fish filet on top. Spoon sauce over the fish and garnish with scallions and cilantro.