Directions

1. Whisk the honey, two tabespoons ginger, mirin, miso, and ¼ cup water in a small bowl.
2. In a glass dish, pour in ¼ of the marinade. Place fish pieces on top and pour the remaining marinade over. Let rest in fridge for at least 6 hours and up to 3 days.
3. When ready to serve, remove fish from the marinade and pat dry. Reserve marinade for use later.
4. Heat grapeseed oil in an oven-safe nonstick skillet over high heat, then add fish, skin-side up. Sear 3 minutes, then carefully flip and transfer pan to a 400˚ oven for 5-8 minutes, or until fish is opaque and top appears to flakes easily.
5. Heat ¼ cup water, reserved ginger, and minced garlic in a large skillet.
6. Add the bok choy in a single layer, then the mushrooms, then season with salt and pepper and cover pan tightly. Steam about 5 minutes, or until bok choy is tender when pierced with a knife.
7. Remove vegetables to pre-warmed serving plate and top with cooked black cod. Cover gently to keep warm.
8. Turn vegetable cooking liquid back up to high and add ½ of the reserved black cod marinade. Simmer until reduced and syrupy, about 3-4 minutes, then drizzle over fish and vegetables.
9. Sprinkle with sesame seeds and scallions and serve.