Blue Apron charges ~$10/serving
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Make it at home: ~$5/serving
- Cuisine Japanese
- Course Main
- Original Blue Apron
- Prep 10 min
- Cook 20 min
- Serves 2
Ingredients
- 2 wild-caught cod fillets (6 oz each)
- 2 tbsp white miso paste
- 1 tbsp raw honey
- 1 tbsp mirin (or dry sake)
- 1 tsp sesame oil
- 1 cup short-grain brown rice
- 2 heads baby bok choy, halved
- 1 tbsp coconut aminos
- 1 tsp toasted sesame seeds
- 1 tbsp avocado oil
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Cook brown rice per package (about 35 min). Whisk miso, honey, mirin, sesame oil into glaze.
- Pat cod dry. Coat with glaze. Marinate 10 min.
- Broil cod on lined sheet 8–10 min until caramelized and flakes easily.
- Sauté bok choy in avocado oil 3 min, deglaze with coconut aminos. Serve cod over rice with bok choy, sesame seeds.
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