Chinese-Style Fish Fillets

• 1 pound Napa cabbage or bok choy, shredded (about 8 cups)
• 1/4 cup peeled and slivered fresh ginger
• 1 pound skinned striped bass fillet, 1/2-inch thick
• 1/4 cup water
• 1 teaspoon cornstarch
• 4 scallions, trimmed, white and green parts thinly sliced
• 2 tablespoons tamari soy sauce
• 4 teaspoons mirin (sweetened rice wine)
• 4 teaspoons rice wine vinegar
• 4 cloves garlic, smashed, peeled and minced
• 1 tablespoon peeled and grated ginger
• 2 teaspoons dark sesame oil
• 1 teaspoon chili oil

1. In a bowl, toss the cabbage and slivered ginger together until ginger is evenly distributed.
2. Arrange in the center of a rectangular dish 11by 7 by 2 inches.
3. Score smooth side of fish fillet with slashes 1/8-inch deep and about 1 inch apart.
4. Place fish, scored side up, over cabbage and ginger.
5. Stir the water and cornstarch together until smooth.
6. Stir in remaining ingredients and pour over fish.
7. Cover tightly with microwave plastic wrap.
8. Cook at 100 percent power in a high-power oven for 9 minutes.
9. Prick plastic to release steam.
10. Remove from oven and uncover.

cabbage, ginger, bass fillet, water, cornstarch, scallions, soy sauce, mirin, rice wine vinegar, garlic, ginger, dark sesame oil, chili oil

Taken from cooking.nytimes.com/recipes/3797 (may not work)