Ingredients
2
tbsp seasoned rice vinegar
2
tbsp red or white miso (fermented soybean paste)
1
tbsp mirin (Japanese sweet rice wine)
2
tbsp finely grated peeled fresh ginger
4
tsp nerigoma (Japanese sesame paste) or well-stirred tahini
2
garlic cloves, finely chopped
1/2
lb Savoy cabbage, very thinly sliced crosswise
1/2
lb napa cabbage, very thinly sliced crosswise
1/4
lb snow peas, very thinly sliced lengthwise
4
(5-oz) pieces cod fillet (3/4 to 1 inch thick)
Directions
2.
Purée all vinaigrette ingredients in a blender until smooth.
4.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
6.
Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
7.
Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.
9.
Dressing can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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