Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy

Name: Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy
Ingredients: 1/4 cup white miso; 1/4 cup mirin; 1/4 cup sake; 1/4 cup brown sugar; 3 tablespoons rice vinegar; 3 tablespoons soy sauce; 1 (1-inch) piece ginger root, sliced; 2 garlic cloves, minced; 3 fillets sole; Oil, to saute; Jasmine Rice, recipe follows; Orange Fennel Salad, recipe follows; Braised Boy Choy, recipe follows; 1/4 cup olive oil; 1 tablespoon sliced ginger; 1 cup jasmine rice; 1 teaspoon black sesame seeds; 1 bulb fennel; 1/8 cup chopped orange segments; 1 teaspoon minced garlic; 1/8 cup olive oil; 1 teaspoon sugar; Salt and freshly ground pepper; 1 tablespoon ginger oil; 3 heads baby bok choy, cleaned; 1/4 cup chicken stock; 1 teaspoon soy sauce