Ginger Scallion Sea Bass with Bok Choy and Snap Peas
Ingredients
- 2 green onions, white and light green portions
- 2-inch (5-cm) piece of fresh ginger, peeled and grated
- 3 garlic cloves, minced
- 1/4 cup (2 fl. oz./60 ml) soy sauce
- 1/4 cup (2 fl. oz./60 ml) rice vinegar
- 2 Tbs. Asian sesame oil, plus more for drizzling
- Kosher salt
- 2 sea bass filets, each about 1/2 lb. (250 g)
- 3 baby bok choy, halved lengthwise
- 1/4 lb. (250 g) sugar snap peas, trimmed and cut in half on a diagonal
- Sesame seeds for garnish
Instructions
Ginger-Scallion Sea Bass with Bok Choy and Snap Peas serves 2 original recipe by Williams-Sonoma.
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