Miso Ginger Cod with Bok Choy
20 minLow FODMAPGluten-freeFollicular phaseLess inflammationStovetopPescatarianAnti-inflammatoryEveryoneDairy-freeHormone balanceGut health
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
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 adds fermented diversity; bok choy is a cruciferous vegetable supporting estrogen detox; ginger soothes digestion and reduces bloating.
Nutrition (per serving)
546
kcal
33.5g
protein
5.8g
fat
91.9g
carbs