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Miso Ginger Cod Power Bowls | High in protein, probiotic-rich kimchi and miso, immunity-boosting shiitake mushrooms and a ton of veggies! | Recipe via Angela Simpson - Eat Spin Run Repeat | #guthealth #nutrition #powerbowl #glutenfree

Miso Ginger Cod Power Bowls


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 20 mins (+ marinating)
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 1 serving
  • Category: dinner
  • Method: stir fry
  • Cuisine: Asian

Description

Packed with protein, fibre, anti-inflammatory compounds and plenty of veggies, these Miso Ginger Cod Power Bowls are a perfect meal for balancing blood sugar and satisfying a growling tummy.


Ingredients

For the fish:

  • 2 tbsp rice vinegar
  • 1 tsp light miso (shiro miso is your best bet, and generally the lowest in sodium of all the miso varieties)
  • 1 tsp pureed ginger root
  • a few pinches of coconut sugar
  • 1 cod fillet, about 160g raw weight, chopped into bite-size cubes (see note)
  • 1 tsp toasted sesame or coconut oil

For the seaweed salad:

  • 2 strips each dried kombu and kelp
  • 2-3 tbsp dried arame
  • 1/2 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame seeds

For the rest:

  • 1 cup steamed or boiled thin green beans
  • 1 cup shredded bok choy
  • 8 shiitake mushrooms
  • 4-5 thin slices of watermelon radish
  • 2-3 tbsp kimchi
  • sprouts, cilantro, mint, avocado and limes, to garnish

Instructions

  • Whisk together the miso ginger marinade for the fish (first 4 ingredients) in a small bowl, then pour it into a resealable bag or container along with the fish cubes. Let the fish marinate for at least 1 hour.
  • While the fish marinates, make the seaweed salad by soaking the kombu, kelp and arame in warm water for about 5 minutes. Once soft, drain off the warm water and toss in sesame oil, rice vinegar and sesame seeds. Set aside.
  • Prepare the vegetables as indicated above.
  • When ready to cook the fish, heat the oil in a wok for 1 minute. Pour the entire contents of the bag into the wok and stir fry the cubes until opaque, about 3 minutes. Set aside and keep warm.
  • Without cleaning the wok, stir fry the boy choy and mushrooms until just wilted, about 2 minutes.
  • Arrange all of the vegetables in a bowl, followed by the seaweed salad, cod and kimchi.
  • Garnish as desired and serve with lime wedges for squeezing over top before eating.

Notes

This recipe works really well with previously-frozen cod fillets as they can be easily sliced and cubed. Just be sure that the cod is completely thawed before cooking.