Miso Ginger Cod with Bok Choy
20 minLow FODMAPGluten-freeStovetopGut healthHormone balanceLess inflammationFollicular phaseDairy-freePescatarianAnti-inflammatory
Servings:
2
·
Ingredients
- —2 Cod fillet, raw
- —1 tbsp White miso paste
- —1 tbsp Tamari (soy sauce)
- —1 tsp Ginger, ground
- —1 tsp Sesame oil
- —2 head Bok choy, raw
- —1 cup Jasmine rice, dry
- —Sesame seeds
Allergens
Contains fishContains soyContains sesame
Method
- 01In a small bowl, whisk together the miso paste, tamari, grated fresh ginger and sesame oil until smooth. Brush generously over both sides of the cod — the glaze will caramelise beautifully as it cooks.
- 02Heat a pan over medium-low heat. Cook the cod for 4 minutes per side. Medium-low heat is important here — miso contains natural sugars that can scorch on high heat.
- 03Place the bok choy in a steamer basket or a colander over boiling water, cover and steam for 4 minutes — the leaves should be soft but the stems should still have a slight bite.
- 04Arrange the rice, bok choy and cod on the plate. Sprinkle with sesame seeds — they add a nutty aroma and pleasant texture.
Why this works
Miso is a fermented food that can add diversity to the diet. Bok choy is a cruciferous vegetable containing compounds studied for their role in estrogen metabolism, though evidence is still preliminary. Ginger is traditionally used to soothe digestion and ease bloating.
Nutrition (per serving)
546
kcal
33.5g
protein
5.8g
fat
91.9g
carbs
4.5g
fiber