Ginger scallion fish with bok choy

Ingredients

• 1 1/2 cups jasmine rice
• 4 tilapia fillets (6 oz each)
• 1 (2-inch) piece fresh ginger, peeled and cut into thin matchsticks
• 1 lb baby bok choy, halved
• 3 tbsp soy sauce
• 1 tsp sugar
• 6 scallions, cut into thin strips
• 3 tbsp vegetable oil
• 1 tsp toasted sesame oil
• Salt

Steps

1. Cook the rice according to the package directions.
2. Season the fish with a pinch of salt. Lay it in a large skillet with half the ginger and 1/2 cup of water. Wash your hands.
3. Cover and cook over medium heat for 6 to 8 minutes, until the fish flakes easily (145 °F inside). Lift it onto plates.
4. Add the bok choy to the pan, cover and steam for 3 minutes. Set it beside the fish.
5. Stir the soy sauce and sugar into 2 tbsp of hot water and spoon it over the fish. Top with the scallions and the rest of the ginger.
6. Heat the vegetable oil and sesame oil in a small pan until shimmering. Pour it carefully over the scallions so they sizzle, and serve with the rice.