Fish Cooked with Soy Butter & Greens

2 tablespoons soy sauce

3 tablespoons butter

½-inch piece ginger, grated on a microplane or minced

¼ cup sake

1 tablespoon rice wine vinegar

kosher salt and freshly ground black pepper, to taste

6-8 pieces cod or similar fish, freshest available, cut into 4 ounce portions

¼ cup snap peas, trimmed, cut in half bias

¼ cup snow peas, trimmed, cut in half bias

1-2 radishes, shaved on a Japanese mandolin

8 scallions, white and light green parts julienne (cut into thin strips)

6-8 sprigs cilantro leaves and stems

Heat the soy sauce, butter, and ginger in a large sauté pan until warm. Add the sake and vinegar, bring to a simmer. Season the fish well with salt and pepper. Add the fish into the pan and cover with a tight-fitting lid. Allow to steam for 5 minutes. Remove the lid, add the snap peas, snow peas, radishes and scallions, close the lid and allow to steam for 1-2 minutes until the veggies are tender but crisp. Top with chopped cilantro before serving. This goes great over steamed rice.

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