Steamed Soy Haddock with Baby Bok Choy

One of the simplest ways to prepare this lovely white fish is by steaming it, letting its natural flavors and tenderness shine through. A delicate marinade enhances it and dresses it up for a little something different.

Serves 2

One 2-inch piece fresh ginger, peeled and grated

1 tsp. reduced-sodium soy sauce

1 tsp. granulated sugar

2 6 oz. haddock fillets

5 scallions, dark-green parts only, cut on the diagonal into 2-inch pieces

2 Tbsp. canola oil

1 lb. (5 to 6 heads) baby bok choy, halved lengthwise or quartered, if large

1/3 cup Shaoxing wine or dry sherry

Kosher salt and freshly ground black pepper

Black sesame seeds, optional

Dark sesame oil, optional

In a medium bowl, stir the ginger, soy sauce, and sugar. Add the fish, turn to coat, cover, and marinate for 20 minutes at room temperature.

Set a bamboo steamer over a wok or pot with at least 1 inch of simmering water. Place the haddock on a plate that can fit in the steamer, so the fish do not touch. Distribute the scallions around the fish and put the plate in the steamer. Cover and steam the fish until just cooked through, 4 to 5 minutes.

Heat the oil in a small pan over medium heat and add the bok choy. Add the Shaoxing and cover. Cook, shaking the pan occasionally, until the bok choy is tender, about 8 minutes. Season to taste with salt and pepper.