Honey-Ginger Marinated Black Cod with steamed Bok Choy and Oyster Mushrooms – St. Supéry Estate Vine

Ingredients

• 2 lbs Black Cod filet, bones removed and cut into 4-6 pieces
• ¼ C Honey
• 3 Tbl ginger, minced and divided
• ¼ C Mirin
• ¼ C Red Miso
• ½ C Water, divided
• 2 Tbl Grapeseed Oil
• 4 each Baby Bok Choy, cut vertically in half
• 4 oz Oyster Mushrooms, cleaned and torn into medium-sized pieces
• Salt and Black Pepper
• 1 tsp Garlic, minced
• 2 Tbl Black Sesame Seeds, toasted
• 1 Scallion, very thinly sliced