Asian Braised Fish with Greens

Here's another dish from the Moosewood Restaurant Simple Suppers cookbook.

1 lb soba or udon noodles or 1-1/2 cups jasmine, brown, or white rice
3 tablespoons soy sauce
3 tablespoons mirin or 2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon grated peeled ginger root
3 garlic cloves, minced or pressed
6 scallions
1 head of boy choy (about 1-1/2 lbs)
1-1/2 lbs firm flesh fillets, at least 1/2-inch thick
2 teaspoons vegetable oil
pinch of salt
sesame seeds (optional)

Cook the noodles or rice.

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.

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.

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.

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.

Serves 4.
Time: 30 minutes