Asian Braised Fish with Greens

• 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)

1. Cook the noodles or rice (see pages 16 and 176).
2. Meanwhile, in a bowl, combine the soy sauce, mirin, vinegar, ginger, garlic, and 3 tablespoons of water.
3. Set aside.
4. Cut the scallions on the diagonal into 1-inch pieces.
5. Cut the bok choy on the diagonal into 1/2-inch slices (about 8 cups).
6. Cut the fish into serving-sized pieces or bite-sized chunks.
7. In a large skillet on high heat, stir-fry the scallions in the oil for a minute.
8. Add the bok choy and salt.
9. Stir constantly until the greens are just tender but still crisp, about 3 minutes.
10. Transfer to a bowl and cover to keep warm.
11. Add the soy sauce mixture to the skillet and bring to a simmer.
12. 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.
13. Carefully turn over the fish about halfway through cooking.
14. The fish is done when the flesh is opaque.
15. Serve the fish on a bed of the rice or noodles.
16. Top with the bok choy, the pan sauce, and a sprinkling of sesame seeds.

udon noodles, soy sauce, mirin, rice vinegar, ginger root, garlic, scallions, head of bok choy, fish, vegetable oil, salt, sesame seeds

Taken from www.epicurious.com/recipes/food/views/asian-braised-fish-with-greens-377147 (may not work)