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