2-3 lb snapper or bass
Baby bok choy, halved
1/4 cup chicken stock
1/4 cup rice wine vinegar
2 tablespoons fish sauce
Pre-heat oven to 400 degrees.
Rinse fish, pat dry. Make 3 even 2-inch cuts from back to belly on each side of fish, about 1/2-inch deep.
Salt and pepper the cavity and sides.
Stuff cavity with chives, garlic, and sliced ginger.
Warm an oven-safe skillet on the stove over medium heat. Add a glug of peanut oil.
Halve bok choy.
When the skillet is hot, generously cover the bottom of skillet with the bok choy, and season with salt. Cook until sizzling gets intense. Turn off heat.
Lay the whole fish over bok choy. Drizzle the fish with soy sauce and chili oil. Put skillet in the oven.
Cook for 10 minutes per lb. When fish is ready, pour in chicken stock, rice wine vinegar and fish sauce. Cook for 2 more mins.