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Gluten-Free Miso-Glazed Cod with Spicy Orange Baby Bok Choy
Ingredients
  • 3 tbsp coconut aminos, divided
  • 1 tbsp white miso paste
  • 1 tbsp rice vinegar
  • 1 tsp raw honey
  • 1 tsp toasted sesame oil, divided
  • 8 oz boneless, skinless cod, cut into 2 portions
  • 3 baby bok choy, halved
  • 2 tsp orange zest + 2 tbsp fresh orange juice
  • 1 tsp arrowroot flour
  • ½ tsp red pepper flakes, or to taste
  • 2 tsp black sesame seeds, for garnish
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