Miso Glazed Cod with Stir-fried Bok choy and Onions

I have been gone a long time. I don't know what happened but I just didn't feel like blogging. I didn't want to write. I don't necessarily think I'll be doing a lot of blogging in the next few months because I have decided to take one of my grad classes during the Spring semester.

In addition to classes, my family has restarted the Biggest Loser contest and I have recommitted to Weight Watchers. This particular recipe was last night's dinner and as always no matter what I think of her personally Martha Stewart's recipes rarely disappoint. I have never worked with miso before and it was not what I expected when bought it. Although called white miso it is really the color of brown sugar and the consistency was larger grains than I had imagined. On that note it was really easy to work with. Unfortunately J informed me that could I please not put sauces on the fish he eats (this was more of a glaze than a sauce). I had also never made cod before but having eaten it the night before at Bricco, I had a decent idea of what it should be for not overcooked.

Miso Glazed Cod with Stir-fried Bok choy and Onions (adapted from Martha Stewart)
Serves 2

12 oz skinless cod

1/4 cup mirin (Japanese sweet rice wine)
1/4 cup white miso paste
1/4 cup sugar

Cooking spray

1/2 sweet onion, cut into chunks
3 heads baby bok choy, sliced thickly
1 tbsp soy sauce
1 tsp peanut oil (or canola oil)
1 tsp sesame seeds
1 tsp sesame oil

1. In a small saucepan, combine mirin, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat.
   
2. Heat broiler, with rack 6 inches from heat. Spray a baking dish with oil.
3. Place fish in dish, and brush liberally with miso mixture. Reserve 1/2 the mixture for the bok choy.
4. Broil until fillets are browned on top and opaque in the center, 6 to 8 minutes.
5. Meanwhile heat peanut oil in a wok on high heat. Add onion and stir fry 2 minutes.
6. Add bok choy and stir fry another 2-3 minutes. Add soy sauce and miso and cook until half the liquid has evaporated.
   
7. Add seeds and oil and serve bok choy with cod.