1 scallion, thinly sliced
1/4 cup coarsely chopped cilantro plus small sprigs for garnish
1/4 cup fresh lime juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons finely minced peeled ginger
3 1/2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 pound baby bok choy (2-3 bunches), cut in half lengthwise
1/2 cup sake or dry white wine
4 4-ounce fillets flounder or other delicate white fish (up to 1/2 inch thick)

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