- 3 tablespoons miso
- 2 teaspoons grated fresh ginger
- 1/4 cup soy sauce
- 1/4 cup fish or chicken stock
- 2 tablespoons mirin
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon red pepper flakes
- 8 baby bok choy, halved
- 1 leek, white and light green parts, sliced thinly
- 4 (5-ounce) black cod fillets
- Sesame seeds, for garnish
Preheat grill to medium-high heat.
In a small bowl, combine miso, ginger, soy sauce, stock, mirin, sesame oil, honey and red pepper flakes.
Divide bok choy and leeks between 4 (12-inch) squares of heavy foil. Top each packet with one fillet and fold up the sides to create a small bowl.
Evenly divide sauce between the packets. Fold and seal the foil around fish, leaving some space for the steam to circulate.
Cook on the grill, without turning, until fish is opaque in the center and vegetables are crisp-tender, 10 to 12 minutes. To test for doneness, carefully unfold an edge of a packet, allowing the steam to escape away from you. The fish should flake easily when pressed with a fork.
Transfer fish and vegetables to a plate; top with sauce and sesame seeds.