This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.
Recipe information
Yield
serves 4
Ingredients
Preparation
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.
