Step 1: Prepare the Rice. Combine the rinsed jasmine rice and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Do not lift the lid. Once cooked, stir in the corn kernels, fluff with a fork, and cover again to keep warm while you prepare the cod.
Step 2: Make the Marinade. While the rice cooks, in a shallow dish, whisk together the white miso paste, chili garlic sauce, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined. This is the flavorful base for your Miso Corn Rice with Chili Cod.
Step 3: Marinate the Cod. Pat the cod fillets dry with paper towels. Place the cod in the marinade, turning to coat evenly. Let it marinate for at least 10 minutes, or up to 20 minutes while you finish preparing the rice. Do not marinate for too long, as the acids can begin to ‘cook’ the fish.
Step 4: Cook the Cod. Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the marinated cod fillets into the skillet. Sear for 3-4 minutes per side, or until the cod is opaque, flaky, and cooked through. The exact cooking time for your Miso Corn Rice with Chili Cod will depend on the thickness of your fillets.
Step 5: Assemble and Serve. Divide the Miso Corn Rice among serving bowls. Place a cooked cod fillet on top of each rice portion. Garnish generously with fresh chopped cilantro and toasted sesame seeds. Serve immediately with fresh lime wedges on the side for an extra burst of freshness. Enjoy your delicious Miso Corn Rice with Chili Cod!