Asian Braised Fish with Greens

Preparation

1. Step 1

   Cook the noodles or rice (see pages 16 and 176).

   Step 2

   Meanwhile, in a bowl, combine the soy sauce, mirin, vinegar, ginger, garlic, and 3 tablespoons of water. Set aside. Cut the scallions on the diagonal into 1-inch pieces. Cut the bok choy on the diagonal into 1/2-inch slices (about 8 cups). Cut the fish into serving-sized pieces or bite-sized chunks.

   Step 3

   In a large skillet on high heat, stir-fry the scallions in the oil for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes. Transfer to a bowl and cover to keep warm.

   Step 4

   Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover, and simmer on low heat until cooked through: for fillets, about 6 minutes for each 1/2 inch of thickness, and for chunks, about 4 minutes. Carefully turn over the fish about halfway through cooking. The fish is done when the flesh is opaque.

   Step 5

   Serve the fish on a bed of the rice or noodles. Top with the bok choy, the pan sauce, and a sprinkling of sesame seeds.