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In this Asian-inspired dish, whole leaves of sautéed bok choy are treated to a savory glaze made from miso paste, a Japanese staple made from fermented soybeans. It’s an irresistible pairing for crispy-skinned fish topped with a flavorful sauce of brown sugar, spicy sambal, and more—all served over a bed of fluffy jasmine rice.

Ethan Mick

with Miso-Glazed Bok Choy & Jasmine Rice

Sweet & Spicy Barramundi

Skin-On Barramundi Fillets

Jasmine Rice

Scallions

Baby Bok Choy

Sambal Oelek

Vegetarian Worcestershire Sauce

Light Brown Sugar

Rice Vinegar

Sweet White Miso Paste

Ingredients

In small pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the **bok choy**; separate the leaves. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. In a bowl, combine the **sugar**, **worcestershire sauce**, **half the vinegar**, **2 tablespoons of water**, and **as much of the sambal oelek as you’d like**, depending on how spicy you’d like the dish to be. Stir until the sugar dissolves.

Prepare the ingredients & start the sauce:

While the rice continues to cook, in a bowl, combine the **miso paste**, **remaining vinegar**, and **1 tablespoon of warm water**. Whisk until smooth. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **bok choy leaves** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the **sliced white bottoms of the scallions** and **miso-vinegar mixture **(carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the bok choy is tender and coated. Transfer to a bowl. Taste, then season with salt and pepper if desired.Cover with foil to keep warm. Rinse and wipe out the pan.

Cook the bok choy:

Pat the **fish** dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 4 to 5 minutes, or until lightly browned and crispy. Flip and cook 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the fish:

Add the **sauce** to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Serve the **cooked fish** over the **cooked rice**. Serve with the **cooked bok choy** on the side. Top the fish with the **finished sauce**. Garnish with the **sliced green tops of the scallions**. Enjoy!