Miso Glazed Cod with Rice

• 180 g raw cod fillet, patted dry — Raw Pacific cod fillet
• 180 g cooked brown rice — Cooked long-grain brown rice
• 70 g cooked shelled edamame — Cooked shelled edamame
• 16 g white miso — White miso paste
• 8 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 7 g pure maple syrup — Pure maple syrup
• 12 g fresh lime juice — Fresh lime juice
• 4 g ginger, grated — Fresh ginger root
• 6 g avocado oil — Avocado oil
• 12 g scallion, sliced — Raw scallion
• 5 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Mix the miso glazeWhisk miso, soy, maple, lime, ginger, and 10 g water until smooth.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Reserve in a clean cup in a clean containerReserve in a clean cup in a clean container so it stays separate for the later step.1 minLook for: The glaze is thick enough to brush yet has no miso lumps.Safety: Keep glaze separate from raw fish until cooking.
3. 3Sear the codHeat oil in a nonstick skillet over medium-high. Add cod.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook 4 minutes on the first sideCook 4 minutes on the first side, then turn carefully and cook 2 minutes.6 minLook for: The first side is golden and the fillet releases cleanly when ready to turn.Safety: Use a fish spatula and prevent raw-fish juices from contacting other foods.
5. 5Glaze to donenessLower heat to medium-low, brush cod with all glaze.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Continue glaze to donenessCover, and cook 2 to 3 minutes until the center reaches 145°F and flakes under gentle pressure.3 min · 145°FLook for: Glaze is bubbling and cod is opaque and flaky at 145°F.Safety: Verify the thickest part reaches 145°F.
7. 7Rest and plateRest cod 5 minutes. Reheat rice and edamame to 165°F, plate them.5 min · 165°FLook for: The full resting or chilling time is complete.Safety: Reheat rice and edamame to 165°F.
8. 8Add codAdd cod and pan glaze, and finish with scallion and sesame.Look for: The fillet stays intact and glaze coats both fish and rice.