Place cod fillets in a shallow baking dish and cover with 1 bottle HAWAIIAN SESAME SOY SAUCE. Cover and let marinade in the fridge for at least 30 minutes, and up to overnight.
In a small bowl, pour vinegar over the carrots and let sit for at least 10 minutes, tossing occasionally. Season with salt and pepper.
Heat oven to 425°F.
Roast cod until fish just starts to flake, 15-18 minutes.
In the meantime, pour vegetable and sesame oil into a large cast iron pan or a wok over medium-high heat. Add bok choy and cook, stir-frying for 5-7 minutes until bok choy is slightly softened and browned. Season with salt and pepper.
Heat second bottle of sauce in a small pan until warmed through.
Serve fish over rice with bok choy, carrots, scallions, cilantro, sesame seeds and extra sauce.
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