Roasted Miso Cod with Scallion-Flavored Jasmine Rice

INGREDIENTS:1 bag Uncle Ben’s® International Grains® Jasmine Rice
12 cups scallions, sliced
3/4 gallon soy oil
3/4 gallon sesame oil
2 cups garlic, chopped
2 cups ginger, chopped
1 ½ lb. miso paste
3 cups mirin rice wine
6 Thai chile peppers, chopped
45 cod fillets, 6-ounces each DIRECTIONS:Cook rice according to package directiors. Add scallions. Hold warm. To prepare marinade, combine all ingredients except cod in large mixing bowl. Stir and mix well. Place fillets in full-size hotel pan and cover with marinade. Refrigerate at least 2 hours. Remove cod from marinade and place on greased broiling platter. Cook at 375°F for 8 to 10 minutes. For each serving, place 1 cup scallion rice on plate and top with cooked cod fillet. Garnish with scallions. SERVINGS:45 servings From: PHOTO CREDIT:Photo Credit: Uncle Ben’s® International Grains® Jasmin