4 Servings 25 min Cook
1 Medium (4-1/8" long) Scallions
1 Dash Pepper
2 Tbsp Rice Wine Vinegar
1 Cup Fresh Cilantro
1/4 Cup Lime Juice
4 Fillet Flatfish
3 Tbsp Soy Sauce
3 1/2 Tbsp Vegetable Oil
3 Head Cabbage
8 Tbsp Ginger Root
4 Fl oz White Wine
1 Dash Salt
Peel the ginger and finely mince it.
Thinly slice the scallion and chop the cilantro.
Cut the bok choy leaves into half lengthwise.
Arrange a rack in upper third of oven;
preheat to 400F.
Combine scallion, 1/4 cup
cilantro, and next 4 ingredients in a small
bowl.
Whisk in 1 1/2 tablespoons oil.
Season cilantro-lime
sauce with salt and pepper; set aside.
Heat remaining 2 tablespoons oil in a large
skillet over high heat until shimmering.
Working in batches if needed, add bok choy, cut side down, and sear until golden brown,
2-4 minutes per batch.
Turn bok choy cut
side up and remove pan from heat.
Add
sake.
Season flounder fillets with salt and
pepper and arrange in a single layer
over bok choy.
Roast in oven until fish is just
cooked through, 8-10 minutes.
Spoon sake sauce from skillet into the
bottom of 4 shallow bowls, dividing evenly.
Add bok choy to each bowl, dividing evenly;
top each bowl with 1 fish fillet.
Spoon some
cilantro-lime sauce over fish and garnish
with cilantro sprigs.
Serve remaining
cilantro-lime sauce alongside for drizzling.
