Active Time

　　1 hr

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 servings

　　

For vinaigrette

2 tablespoons seasoned rice vinegar

　　3 tablespoons water

　　2 tablespoons red or white miso (fermented soybean paste)

　　1 tablespoon sugar

　　1 tablespoon mirin (Japanese sweet rice wine)

　　2 tablespoons finely grated peeled fresh ginger

　　4 teaspoons nerigoma (Japanese sesame paste) or well-stirred tahini

　　3 tablespoons vegetable oil

　　

For cabbage

2 tablespoons vegetable oil

　　2 garlic cloves, finely chopped

　　1/2 lb Savoy cabbage, very thinly sliced crosswise

　　1/2 lb napa cabbage, very thinly sliced crosswise

　　1/4 lb snow peas, very thinly sliced lengthwise

　　

For fish

2 tablespoons vegetable oil

　　4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)

　　

Make vinaigrette:

Step 1

Purée all vinaigrette ingredients in a blender until smooth.

　　

Sauté cabbage:

Step 2

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.

　　

Cook fish:

Step 3

Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.

　　

Step 4

Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

　　Cooks' note:

　　· Dressing can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.