Asian Braised Fish, with Bok Choy & Ginger

  • Asian Braised Fish, with Bok Choy & Ginger
By Jennifer Clair
Asian Braised Fish, with Bok Choy & Ginger
Serves: 4 Cuisine: Asian

Generally, fish fillets that are one-inch thick will be cooked through in 8 minutes. Adjust the cooking time to match the fillets you are using.


  • ½ cup Sake or White Wine
  • ¼ cup Water
  • 1 tablespoon Soy Sauce
  • 1 ripe Tomato, cut in thick slices
  • 3 heads Baby Bok Choy, cut in half lengthwise
  • 1 small piece fresh Ginger, sliced into 4 rounds
  • Coarse Salt
  • 1 tablespoon dark Sesame Oil
  • 4 Scallions, cut half lengthwise, white and pale-green parts (thinly slice the dark green parts for garnish)
  • 1 ½ pounds Tilapia, Cod, or Halibut fillets (about 1 inch thick), skin removed, cut into 4 serving pieces


  • In a large skillet with a cover, combine the sake, water, and soy sauce. Lay the scallions, tomato slices, bok choy, and ginger down in the bottom of the skillet, so they make a bed for the fish to rest on. Bring the liquid to a boil, cover, and cook for 2 minutes, to let the vegetables soften a bit.
  • Lay the fish fillets on top and sprinkle lightly with salt and drizzle with the sesame oil. Cover and continue to cook, over medium-low, until the fish is opaque and flakes when pierced with a fork, about 6 to 8 minutes, depending on the thickness.
  • Serve the fish with the braised vegetables and resulting sauce spooned over, discarding the ginger slices. Garnish with fresh scallion greens and eat immediately.


No customer comments for the moment.

Only registered users can post a new comment.