ROASTED COD WITH
STICKY RICE AND BABY BOK CHOY
ingredients | Serves 4
4 cod fillets
2 bottles Humble & Frank HAWAIIAN SESAME SOY SAUCE & MARINADE
2-3 carrots, peeled, then spiralized or shredded
¼ cup rice vinegar
1 Tbsp vegetable oil
1 tsp toasted sesame oil
8-12 baby bok choy, washed and trimmed
4 c cooked short grain rice
¼ cup thin-sliced scallions
Fresh cilantro leaves and toasted sesame seeds to serve
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.