Name: Miso-Glazed Cod Bowl with Spring Pea Rice, Quick-Pickled Cucumber & Toasted Sesame
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese-inspired
Ingredients: 320 g Fresh firm white fish (cod, pollock, or hake); 120 g Short-grain (sushi) rice, uncooked; 180 ml Water (for cooking rice); 2 tbsp (≈36 g) White miso paste; 2 tsp (≈10 ml) Mirin; 2 tsp (≈10 ml) Tamari or soy sauce; 2 tsp (≈4 g) Fresh ginger, grated; 140 g Spring peas (fresh or thawed frozen); 200 g (≈2/3 medium) English cucumber, thinly sliced; 2 tbsp (≈30 ml) Rice vinegar (for quick pickle); 2 tsp (≈10 ml) Sesame oil; 2 stalks Scallions, thinly sliced; 2 tsp (≈6 g) Toasted sesame seeds; 1 wedge Lime wedge; 2 tsp (≈10 ml) Neutral oil (canola or vegetable, for searing)

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