Miso Glazed Cod with Bok Choy

drhyman.com

sleepraptor

subheading: Cod:

2 tablespoons gluten-free miso paste

2 tablespoons coconut aminos

2 tablespoons coconut vinegar or rice vinegar

1 medium red onion sliced lengthwise into 1-inch slices

1 tablespoon sesame oil

16 ounces wild-caught cod, cut into 4 pieces

subheading: Veggies:

2 to 3 heads baby bok choy

2 tablespoons avocado oil

3 garlic cloves, thinly sliced

1 (1 ½-inch) piece fresh ginger, microplaned or thinly grated

2 cups broccoli florets

4 cups assorted mushrooms of choice, sliced to bite-size pieces

4 cups spinach, stems removed

1 tablespoon coconut aminos

1 tablespoon red curry paste

¼ cup water, boiling

subheading: Optional toppings:

Spicy red pepper, such as Fresno, sliced into thin rounds

1 teaspoon black sesame seeds

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