Position an oven rack 6-inches away from the broiler. Set the broiler on high.
Prepare the Glaze:
In a small saucepan over medium-high heat, heat the honey, soy sauce, and balsamic vinegar until it thickens slightly, about 3 minutes.
Glaze the Fish:
Pat the cod fillets dry with a paper towel and season with salt and freshly cracked black pepper to taste. Brush the fish fillets with soy glaze. The fish will absorb a lot of the glaze. Keep brushing with half of the prepared soy glaze and coat well.
Broil the Cod:
Broil the cod for about 6 to 8 minutes, or until the fish is opaque all over. Remove from the oven.
Cook the Bok Choy:
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the scallions, peppers, ginger, and garlic. Saute, tossing well until it becomes fragrant. Add in the bok choy and a pinch of salt. Toss well to coat. Cover, and cook for 2-3 minutes. Uncover and cooking until the bok choy is tender for an additional 3-4 minutes. (Add a tablespoon or two of water if the mixture becomes to try before the bok choy becomes tender)
To serve, divide the rice between two serving plates. Spoon over some of the bok choy and add a glazed cod fillet to each. Drizzle with remaining sauce and a few drops of sriracha if desired. Serve immediately.
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