Servings: 4

Prep Time: 12 minutes

Cook Time: 30 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for Fish:

• 1 pound baby bok choy, halved lengthwise
• ½ pound (8 ounces) fresh shiitake mushrooms, destemmed and quartered
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, roughly chopped
• 1 jalapeno or serrano pepper, sliced into thin coins (or deseeded and roughly chopped if you don’t like it too spicy)
• 1 large navel orange, zested and juiced
• 1 ½ tablespoons honey
• ⅔ cup sake (or 3 tablespoons rice wine vinegar mixed with 9 tablespoons water or white grape juice)
• ½ cup white miso
• 1 teaspoon sambal oelek chili paste
• 4 salmon, cod, halibut or other flaky fish fillets (1 ¼ pounds), skin on and bones removed
• Olive oil, as needed
• Kosher salt, to taste
• Toasted white sesame seeds, for garnishing (optional)

Ingredients for Ginger Cauliflower Rice:

• 1 large cauliflower head, greens removed, quartered
• 1 teaspoon ginger, minced or grated
• 1 garlic clove, minced or grated
• Olive oil, as needed
• Kosher salt, to taste

Procedure:

1. Preheat the oven to 425°F. Line a sheet tray with aluminum foil and lightly grease it with olive oil
2. Toss the baby bok choy, shiitake mushrooms, red bell pepper, garlic and jalapeno together with 1 tablespoon of olive oil and a few generous pinches of salt. Arrange the vegetables in a single layer on the sheet tray, with the bok choy halves cut side down. Bake for 10 to 15 minutes or until the bok choy is golden brown on the cut side.
3. To make glaze: In a small saucepot combine 1 teaspoon of orange zest, all of the juice, honey and sake. Place over medium heat and bring to a boil then lower to a simmer; cook until reduced by half. Stir in the white miso and chili paste and cook for another minute or two. Remove from the heat.
4. To make cauliflower rice: Use the coarse side of a box grater set in a bowl to grate all of the cauliflower, including the stems.
5. Heat a medium saucepot on medium heat with approximately 1 tablespoon of olive oil in. When the oil is shimmering add the ginger and garlic; cook for 30 seconds or until aromatic. Add the cauliflower and stir to combine. Cook for 5 minutes, stirring often to ensure even cooking. Remove from the heat and cover until ready to serve. Taste and season with salt as needed.
6. Pat dry the fish filets. Remove the vegetables from the oven and arrange the cod filets on the tray so that they are not sitting on top of any of the vegetables. Spoon the glaze over the fish and drizzle any extra over the vegetables. Return the oven and cook for 8 to 10 minutes, or until the cod is cooked through (when a probe thermometer reads 130°F in the thickest part of the filet).
7. Garnish with toasted sesame seeds (optional).