Step 1: Prepare the Rice. Heat 1 tablespoon of olive oil in a medium saucepan or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
Step 2: Add garlic and ginger to the saucepan and cook for another minute until fragrant.
Step 3: Stir in the rinsed rice until coated. Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender.
Step 4: While the rice is still hot, remove from heat and gently stir in the white miso paste and corn kernels. Cover and let it sit for 5 minutes to allow the miso to dissolve and the corn to heat through. Fluff with a fork.
Step 5: Prepare the Chili Cod. While the rice is cooking, prepare the cod marinade. In a small bowl, whisk together the chili garlic sauce, soy sauce, honey (or maple syrup), and lime juice.
Step 6: Pat the cod fillets dry with paper towels. Place them in a shallow dish and pour the marinade over them, ensuring all sides are coated. Let marinate for 10-15 minutes at room temperature.
Step 7: Cook the Cod. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, add the marinated cod fillets. Cook for 3-5 minutes per side, depending on thickness, until the cod is opaque and flakes easily with a fork.
Step 8: Assemble and Serve. Divide the Miso Corn Rice among serving bowls. Gently flake the chili cod over the rice. Garnish generously with sliced scallions and toasted sesame seeds. Drizzle with extra chili oil if desired. Serve immediately and enjoy your Miso Corn Rice with Chili Cod!