• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

Make sure the flounder fillets are no thicker than 1/2"; otherwise the bok choy will overcook while the fish finishes. Serve with steamed brown or white rice.

• 1 scallion, thinly sliced
• 1/4 cup coarsely chopped cilantro, plus small sprigs for garnish
• 1/4 cup fresh lime juice
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons finely minced peeled ginger
• 3 1/2 tablespoons vegetable oil, divided
• Kosher salt and freshly ground black pepper
• 1 pound baby bok choy (2–3 bunches), cut in half lengthwise
• 1/2 cup sake or dry white wine
• 4 (4-ounce) fillets flounder or other delicate white fish (up to 1/2" thick)

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