3 leeks, white and light green parts only, sliced 1/4-inch thick on the diagonal
4 tsp lemon zest
1/4 tsp each sea salt and fresh ground black pepper
4 6-oz boneless, skinless striped bass fillets (or your favorite white fish)
2 tbsp fresh lemon juice
2 cups low-sodium chicken broth
1 tbsp grated fresh ginger root
1 tbsp arrowroot powder
2 tsp olive oil
2 lb bok choy, root end removed and thick pieces halved lengthwise through stem
1/2 tsp sesame oil