This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

　　

Ingredients

serves 4

　　1 pound 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 bok choy (about 1 1/2 pounds)

　　1 1/2 pounds firm fish fillets, at least 1/2-inch thick

　　2 teaspoons vegetable oil

　　Pinch of salt

　　Sesame seeds (optional)

　　

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.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.