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Sunday supper

Recipe for miso-glazed cod

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

COD

Canola oil (for the baking sheet)
3tablespoons mirin (rice wine) or dry sherry
3tablespoons sake (or
substitute mirin)
½cup white miso paste
2tablespoons sugar
1tablespoon canola oil
1teaspoon dark sesame oil
1piece (2 inches) fresh
ginger, finely chopped
2pounds skinless, boneless cod or other firm-fleshed white fish, cut into
5 pieces

1. Turn on the broiler. Adjust the rack so it is 4 to 5 inches below the heating element. Lightly oil a rimmed baking sheet.

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2. In a bowl, whisk the mirin or dry sherry, sake, miso, sugar, canola oil, sesame oil, and ginger.

3. Lay cod on the baking sheet, skinned side up. With a rubber spatula, spread the miso mixture on each piece. Broil for 5 to 7 minutes or until glaze is browned and fish is cooked through. Set aside 1 piece of the cod for the fried rice.

BOK CHOY

1tablespoon peanut oil
2cloves garlic, finely chopped
1piece (1 inch) fresh
ginger, finely chopped
1head bok choy, thinly sliced, stems and leaves separated
2tablespoons soy sauce
1tablespoon sesame seeds

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1. In a large skillet, over medium-high heat, heat the oil. Add garlic and ginger, and cook, stirring, for 1 minute. Add the bok choy stems and cook, stirring, for 2 to 3 minutes or until tender. Add bok choy leaves and cook 1 minute more.

2. Stir in the soy sauce and sesame seeds. Reserve ½ cup of the bok choy mixture for the fried rice.

3. Serve the cod with brown rice (see recipe) and bok choy.

Karoline Boehm Goodnick

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