Does anything go together quite like fish and greens? It’s like they were meant for one another, and therefore this (or something like it) is usually one of my first treatments when the greens come each week. Bok choy always seems to be happiest in Asian-style dishes though, which poses its own special challenge for those of us who didn’t grow up in an Asian kitchen.
My shortcut to delicious when it comes to Asian flavors is David Chang’s Octo-Vin. It is a perfect sauce. So this is about the simplest post ever.
1) Grill some fish
2) Boil some rice
4) Stir-fry your bok choy
5) Dump octo-vin over the whole mess and just TRY not to lick the plate when you are done.