ASIAN BRAISED FISH WITH GREENS

INGREDIENTS

• 1 lb. soba or udon noodles or 1 1/2 c. jasmine, brown or white rice
• 3 tbsp. soy sauce
• 3 tbsp mirin
• 1 tbsp. rice vinegar
• 1 tbsp. grated, peeled ginger root
• 3 garlic cloves, minced
• 6 scallions
• 1 head of bok choy (about 1 1/2 lbs.)
• 1 1/2 lbs. firm fish fillets, at least 1/2-inch thick
• 2 tsp. vegetable oil
• pinch of salt
• sesame seeds (optional)

PREPARATION

1. Cook the noodles or rice.
2. In a bowl, combine soy sauce, mirin, vinegar, ginger, garlic and 3 tbsp. of water. Set aside. Cut the scallions the diagonal into 1-inch pieces.  Cut the bok choy on the diagonal into 1/2 inch slices. Cut the fish into serving-sized pieces (fillets) or bite sized chunks.
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.
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 (about 6 minutes for fillets, and 4 minute for bite-sized chunks). The fish will be done when the flesh is opaque.
5. Remove fish from sauce. Return noodles and vegetables to sauce and toss. Serve noodles and veggies on a plate or a bowl, with fish on top.  Sprinkle with sesame seeds, optional.

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