Set oven to broil on high. Cut the Baby Bok Choy (2) in half lengthwise, and set aside. Cut the French Baby Carrots (6) in half lengthwise, and set aside.
In a small saucepan over medium heat, add White Miso Paste (2 tablespoon), Mirin (2 tablespoon), Cooking Sake (2 tablespoon), Brown Sugar (1 tablespoon), and one tablespoon of water. Cook for two minutes until sugar dissolved and is slightly thickened.
Remove from heat and cool completely.
Pat dry Cod Fillet (2) with paper towels. Place fillets on a sheet pan lined with parchment paper and brush marinade over the fillets. Let marinate for 15 minutes.
Meanwhile, in a medium saucepan, add one cup of water and the rice and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low and simmer for ten minutes. Remove from heat, fluff rice, and hold until plating.
Place cod fillets on a sheet pan lined with parchment paper and roast for 8 minutes until fillets are fork tender and caramelized. Remove from oven and keep warm for plating.
While the fish is roasting, heat Vegetable Oil (1 tablespoon) over medium heat in a medium saute pan. Add baby bok choy and a quarter teaspoon of salt and cook for one minute.
Add the carrots and Edamame (6 ounce) and cook for an additional thirty seconds, stirring occasionally. Remove from heat and keep warm for plating.
Divide the Jasmine Rice (4 ounce) between two plates. Lay a piece of cod over the rice. Place vegetables around the rice.