3 T minced shallot (from one small shallot)
3 T vegetable oil, plus more for the pan
2 T soy sauce
1-1/2 T rice vinegar
1-1/2 T olive oil
1 T grated fresh ginger (from a piece of ginger about 1-1/2 inches long)
1/4 tsp crushed red pepper flakes
1 garlic clove, minced
4 heads of baby bok choy, root ends removed and leaves separated
2 medium scallions, light green parts coarsely chopped
1 pound cod
1. Combine the shallots, vegetable oil, soy sauce, vinegar, olive oil, ginger, and red pepper flakes in a small bowl. Add a generous pinch of salt. Stir together with a fork, and set aside.
2. Heat a non-stick skillet over medium heat. Add a little bit of oil and the garlic. Stir together for about a minute, until slightly softened. Add the bok choy, arrange in an even layer, and then cover and reduce heat to medium low. Let cook for 5 minutes, until the boy choy is crisp-tender. Remove the lid, turn off the heat, and stir in the scallions.
3. While the boy choy is cooking, heat another non-stick skillet over medium-high heat. Add a little bit of oil. When the oil is hot, add the fish. Season generously with salt and pepper. Cook about 5 minutes, flipping the fish once, until cooked through.
4. Serve the fish over the boy choy, and top with the ginger dressing.