Miso Ginger Cod with Brown Rice & Sesame Greens

by Keane Morse-15 July 2026Medium

Miso Ginger Cod with Brown Rice & Sesame Greens

Servings2

A high-protein, omega-3 rich cod dinner with a savory miso-ginger glaze, steamed brown rice, and garlicky sesame greens. Seed-oil free and packed with leafy greens and potassium-rich ingredients.

Method

0
Rinse the brown rice under cold water. Add the rice and 400 ml water to a small pot with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
1
While the rice cooks, peel and finely grate the ginger. Peel and mince the garlic. In a small bowl, whisk together the miso paste, soy sauce, honey, water, rice vinegar, half of the grated ginger, and half of the minced garlic until smooth.
2
Pat the cod fillets dry with paper towel and season lightly with salt and black pepper. Place them in a shallow dish and spoon over half of the miso-ginger sauce, turning to coat. Let marinate for 10 to 15 minutes while you prepare the vegetables.
3
Wash and destem the kale, then slice it into thin strips. Rinse the spinach. Dice the tomato. Thinly slice the spring onion and roughly chop the coriander.
4
Heat 1 tsp sesame oil in a non-stick pan over medium heat. Add the remaining minced garlic and grated ginger and cook for 30 seconds until fragrant. Add the kale and a pinch of salt, stirring for 2 to 3 minutes until it begins to wilt. Add the spinach and cook for another 1 to 2 minutes until just wilted. Stir in half of the diced tomato and remove from heat. Drizzle with 1 tsp toasted sesame oil and sprinkle over half of the sesame seeds.
5
In another non-stick pan over medium heat, place the marinated cod fillets along with any excess marinade. Cook for 3 to 4 minutes on the first side until the fish is opaque halfway up, then gently flip and cook another 2 to 3 minutes until the cod flakes easily with a fork. If the pan gets too dry, add 1 to 2 tbsp water to loosen the glaze.
6
Warm the remaining miso-ginger sauce in the same pan for 30 to 60 seconds if needed, stirring to slightly thicken into a glossy glaze.
7
Fluff the brown rice with a fork and divide between two plates. Top each plate with a cod fillet and spoon over the warm miso-ginger glaze. Add a generous portion of the sesame greens to each plate. Garnish with the remaining diced tomato, spring onion, coriander, and remaining sesame seeds before serving.