Miso Glazed Cod & Sesame Cabbage Brown Rice
2 tablespoons mirin
2 tablespoons rice wine vinegar
1/3 cup white miso
2 tablespoons sugar
sea salt
safflower oil
1. combine mirin, rice vinegar, miso, and sugar in a small saucepan. Cook over medium heat until sugar has dissolved. Set aside and cool
2. brush a baking sheet with oil. Arrange fish on sheet, sprinkle with sea salt.
3. cover fish generously with miso glaze, and broil until brown on top, and opaque throughout. 6 to 8 minutes, depending on thickness
Sesame & Cabbage Brown Rice
3 tablespoons safflower oil
1 cup chopped napa cabbage
2 teaspoons ginger, minced
1 garlic clove, minced
1 cup brown rice
coarse salt
1 1/2 cups water
2 teaspoons rice wine vinegar
1 tablespoon sesame seeds, toasted
1. heat 2 tablespoons oil, and add cabbage, ginger, and garlic. Cook until cabbage has wilted. About 2 minutes. Remove cabbage mix and set aside
2. heat rest of oil in same saucepan, add rice, and cook until lightly toasted. Add salt, and water, bring to a boil, reduce heat to low. Cover, and cook until water has absorbed
3. fluff rice with a fork, add cabbage, vinegar and sesame seeds, and toss to combine
