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Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy


Teriyaki Black Cod with Sticky Rice Cakes and Seared Baby Bok Choy Recipe

Ingredients:
  • 9 baby bok choy, halved lengthwise
  • 3/4 cup sushi rice
  • Grapeseed or canola oil spray
  • 2 tablespoons sliced scallions (white and green parts)
  • 1 teaspoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon unseasoned rice vinegar
  • 1 1/2 teaspoons mirin
  • Pinch of kosher salt
  • Pinch of freshly ground black pepper
  • 1/2 cup low-sodium soy sauce
  • 3/4 cup fresh orange juice (from 3 oranges)
  • 1/4 cup mirin
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon cornstarch
  • 6 (4-ounce) skinless black cod fillets, each 1 inch thick
  • 1/4 teaspoon freshly ground black pepper
  • Grapeseed or canola oil spray
  • 1/2 cup thinly sliced scallions (white and light green parts), for serving
  • 1 tablespoon sesame seeds, toasted, for serving
Directions:
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