Miso Ginger Cod with Bok Choy

Ingredients

• 2 cod fillets
• 3 cups bok choy
• 1 tbsp white miso
• 1 tsp grated ginger
• 1 garlic clove, minced
• 2 tbsp chopped scallions

Instructions

1. In a small bowl, dissolve the white miso paste in 1 cup of warm water, whisking until smooth. Stir in the grated ginger and minced garlic.
2. Pour the miso broth into a wide skillet or shallow saucepan and bring to a gentle simmer over medium heat — avoid a hard boil, which can make miso taste bitter.
3. Pat the cod fillets dry and season lightly with salt. Nestle them into the broth.
4. Trim the base of the bok choy and halve or quarter the heads lengthwise. Tuck them around the cod in the broth.
5. Cover the skillet and let everything gently poach for 8 to 10 minutes, until the cod is opaque and flakes easily with a fork and the bok choy stems are tender.
6. Carefully transfer the cod and bok choy to shallow bowls, ladle the miso broth around them, and garnish with chopped scallions.

Tips

• Never boil miso broth vigorously — a gentle simmer preserves its delicate, umami-rich flavor.
• Swap cod for any firm white fish like halibut or sea bass; adjust cooking time based on thickness.
• Add a splash of sesame oil and a sprinkle of sesame seeds for an extra layer of nutty flavor.
• Serve with steamed rice on the side to soak up the flavorful broth.