Cookbook challenge

From the NYT.

Ingredients:
3 tablespoons canola oil
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
1 pound baby bok choy, halved lengthwise
Kosher salt and black pepper
¼ cup oyster sauce
1 tablespoon low-sodium soy sauce
1 ½ pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon lime juice
Cooked rice, soba or egg noodles, for serving

NYT method, paraphrased:
Sauté garlic and ginger in oil until fragrant. Add bok choy and cook, stirring frequently, until tender, and remove to a plate. Add oyster sauce and soy sauce and bring to a simmer, add fish. Simmer for ten minutes, turning halfway through, spooning sauce on top. Add lime juice and butter and simmer until thickened, approximately two minutes. Serve over rice.

Modifications and notes:
This was so good, although I (a) was very hungry, (b) used it more as an inspiration than a recipe, and (c) already knew I adored greens with oyster sauce. Modifications included substituting yu choy for bok choy, and J. Kenji López-Alt's recipe for Chinese broccoli with oyster sauce from his new book The Wok for the sauce (he adds cornstarch, water, and sugar to the oyster/soy mixture, and mixes it beforehand instead of in the pan) and adopted his method of a quick blanching for the greens before sautéeing. I didn't bother with the butter-and-lime step, instead drizzling some sesame oil and lemon juice (which I prefer to lime) over the dish to serve, and used bacon fat instead of canola oil, to get some smokiness. My fish broke up when I tried to flip it, but I think I cut the pieces smaller than I was meant to, and they cooked through very quickly. I want another serving right now.

Mods, can we have a "fish" tag?