In a small bowl combine the coconut aminos or soy sauce, miso paste, rice wine vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Whisk together, and pour about 3/4 of the mixture over the fish. Place in a covered container and refrigerate for 30 minutes. 

While the fish marinates, cook the brown rice according to the package directions.

Remove the fish from the fridge, preheat the oven to 400 degrees F. Heat avocado oil in a sauté pan over medium heat. Take the fish out of the marinade liquid, and place it skin side up to sear on the heated pan for about 1-2 minutes before flipping to the other side. You should see a nice golden sear before flipping to the over side. Once seared, place fish on a parchment lined baking sheet in the oven for about 10-12 minutes until fully cooked and flakey. 

While the black cod is in the oven, sauté the bok choy and shiitake mushrooms. Pour what's left of the marinade over the bok choy and cleaned mushrooms and sauté it in the same pan used for the cod. Add the bok choy first, searing it so that it gets a little golden brown. Remove and cook the mushrooms with a little extra oil if necessary until tender. 

Assemble the power bowls by adding the dividing the rice, bok choy, mushrooms, and black cod fillets among 2 bowls. Sprinkle extra sesame seeds on top if desired and enjoy!