“Fish” with Wok-Fried Napa Cabbage

This has been on the menu at Vong since it opened-always in quotes-and I love it: Think instant kimchi with whatever fish is fresh. It’s fiery and refreshing all at once.

If you make this with fillets, it becomes a quick dish and a great addition to your weeknight repertoire. Simply cut 1½ pounds firm white-fleshed fish fillets into 2-inch pieces.

Heat 3 tablespoons of oil in a large wok or skillet and brown the fish on both sides until cooked through, about 5 minutes total.