Combine coconut sugar, mirin, white miso, rice wine vinegar and water in a small saucepan over medium heat

Allow marinade to simmer for several minutes, stirring constantly, until sugar is dissolved

Remove from heat and allow marinade to cool slightly

Add black cod filets to a baking dish and coat with the cooled miso mixture

Cover and let marinade for 12-24 hours

Preheat oven to 350°F

Remove fish from baking dish and scrape off excess marinade, then pat fish dry with a paper towel

Bake on middle rack in the oven for 7 minutes then transfer to the highest rack and broil on high for 5 minutes, or until fish looks charred and blackened on top

Heat 2 tbsp olive oil in a large skillet over medium high heat

Add mushrooms and sauté until cooked down and browned in some areas, about 10 minutes

Add ginger and garlic and sauté two minutes longer then remove from pan and set aside

Add bok choy to your hot pan and sear on all sides until softened through, about 5 minutes total, then remove from heat

Add bone broth, tamari and sriracha to your pan and bring to a simmer, stirring to release anything that may have stuck to the pan

Turn off heat once simmering and return mushrooms to pan with your broth

To serve, add a scoop of rice to a bowl then top with broth and finish with bok choy and miso cod

Garnish with green onion, chili garlic oil and sesame seeds