Lightly salt the cod. (I used ¾ teaspoon and a few cranks of black pepper for 1 ½ pounds) Note: You’ll get plenty of savory umami saltiness from the broth, so season less aggressively than normal.

Heat a medium non-stick skillet and the 2 tablespoons olive oil for the fish to medium high.Add the slices of ginger. Then gently place the cod into the pan. Nestle half of the chopped green onion in with the cod.

Cook for 4-5 minutes (adjusting the heat as necessary to keep from burning – I have a large gas burner I often have to turn down after a minute or two) and then flip and cook for 4 minutes on the other side or until the middle part of the cod is fully cooked and flakes easily. Remove the pan from heat and set aside.

To make the broth, I like to use a rondeau, but you could also use a large frying pan or a stockpot. Heat your cooking vessel over medium high and add a tablespoon or two of oil. Once hot, add grated ginger, the rest of the green onion, and the gochujang paste. Stir with a spatula and infuse the oil for 30 seconds. Then add the chicken broth, soy sauce, lime juice and sugar, stirring to combine.

Bring to a boil and then add the sliced zucchini and cherry tomatoes. Cook for 5 minutes or until the cherry tomatoes soften and the zucchini is cooked through. Taste everything and season once more before serving if needed. (A splash or soy or a sprinkle of salt if needed.)

To serve, spoon rice into the middle of a bowl. Gently nestle the cod into the side of the rice. Distribute zucchini in each bowl and then spoon tomatoes and broth over everything. Garnish with green onion if desired and dig in!