Marinate the Miso Cod: 1. In a bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, brown sugar, and water. 2. Pat the cod fillets dry and coat them in the marinade. Let them marinate in the fridge for at least 30 minutes (or up to 8 hours for deeper flavor). 2. Cook the Coconut Lime Rice: 1. Rinse the rice under cold water until the water runs clear. 2. In a saucepan, combine the rice, coconut milk, water, lime zest, salt, and sugar. Bring to a boil, then cover and reduce to low heat. Simmer for 15 minutes. 3. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Stir in lime juice and butter/coconut oil. 3. Cook the Cod: 1. Heat a nonstick or cast-iron skillet over medium-high heat with neutral oil. 2. Sear the cod fillets for about 3 minutes on one side until golden brown, then carefully flip and cook for another 3–4 minutes until the fish is flaky and opaque. 4. Stir-Fry the Vegetables: 1. Heat sesame oil in a pan or wok over high heat. 2. Add the peppers, onions, and broccoli. Stir-fry for 2 minutes. 3. Add soy sauce, honey, chili flakes, garlic, and ginger. Stir-fry for another 2–3 minutes until veggies are tender but crisp. 5. Assemble & Serve: • Plate the coconut lime rice, top with miso cod, and arrange the stir-fried veggies on the side.
