This is an ultraquick recipe, lightly sweet, and one that will work for any white fillet—even thick ones if you extend the cooking time slightly. I prefer very thin ones, though, because the sauce almost permeates them and the cooking time is so short. The soy glaze makes this a natural over white rice.

　　

Ingredients

4 servings

　　1 tablespoon peanut or neutral oil, like corn or grapeseed

　　1 tablespoon minced garlic

　　1 tablespoon peeled and minced fresh ginger

　　1 cup fish or chicken stock, preferably homemade (page 161 or 160), or water

　　2 tablespoons soy sauce

　　1 tablespoon sugar

　　4 to 8 fillets of flounder or sole, a total of about 1 1/2 pounds

　　1 teaspoon dark sesame oil

　　1/4 cup minced scallion

　　

Step 1

Put the oil in a large skillet, preferably nonstick, and place over medium-high heat. A minute later, add the garlic and ginger and cook, stirring occasionally, until they soften, about 2 minutes. Add the stock, soy sauce, and sugar and bring to a boil; cook until reduced by about half, 5 to 10 minutes.

　　

Step 2

Add the fillets, in one layer if possible, turn the heat to low, and cover. Cook for about 2 minutes, uncover, and turn the fillets.

　　

Step 3

Cook for another 2 minutes, then drizzle with the sesame oil, sprinkle with the scallion, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.