Miso-Glazed Cod with Pak Choi

📝 Ingredients

• 2 cod loins (about 150 g each)
• 150 g sushi rice (dry weight)
• 2 tbsp white miso paste
• 1 tbsp mirin
• 2 tsp honey
• 2 pak choi (about 200 g each)
• 2 garlic cloves
• 3 tsp sunflower oil (2 for the cod, 1 for the pak choi) + 1 tsp sesame oil
• 1 tbsp sesame seeds
• Salt

🍴 Utensils

• Non-stick frying pan with lid
• Wok
• Saucepan with lid
• Fine sieve
• Bowl
• Wide spatula

📖 Steps

1. Rinse the sushi rice in a fine sieve, rubbing it between your hands, until the water runs almost clear. Bring it to the boil in 1.2 times its volume of water, then cover and cook for 12 minutes over a low heat. Leave to rest for 10 minutes off the heat without lifting the lid.
2. Make the glaze: in a bowl, mix the miso paste, mirin and honey until smooth and creamy. If it's too thick, add 1 tsp water: it should coat the spoon without running off.
3. Toast the sesame seeds in the dry frying pan over a medium heat for 2 minutes, until lightly golden, then set aside. Wash the pak choi, separating the leaves to remove any soil, cut them lengthways into quarters and thinly slice the garlic.
4. Pat the cod dry carefully with kitchen paper, without salting it: the miso glaze is already salty. Heat 2 tsp sunflower oil in the frying pan over a medium-high heat, add the loins and cook for 4 minutes without moving them, until a golden crust forms.
5. Carefully turn the fish with a wide spatula, reduce the heat to low and spread the miso glaze over the top. Cover and cook for another 3 to 4 minutes: the flesh should turn pearly and flake easily. Keep the heat low, as miso burns quickly.
6. At the same time, heat the rest of the sunflower oil in the wok over a high heat and stir-fry the garlic for 30 seconds without letting it brown. Add the pak choi, a pinch of salt and 2 tbsp water, cook for 3 to 4 minutes, stirring, then drizzle with sesame oil off the heat.
7. Divide the rice between two shallow bowls, add the pak choi and place a glazed cod loin on top. Drizzle with the caramelised cooking juices left in the pan, sprinkle with toasted sesame and serve immediately.