eason fish with salt and set aside for 10 minutes. Whisk soy sauce, hoisin sauce, ½ cup warm water, vinegar, ginger, scallions, honey, garlic, and chili paste, in a measuring cup.

Heat oil in heavy large ovenproof skillet over medium-high heat. Add fish, skin side up. Cook 2 minutes, then use a spatula to gently turn fish over. Arrange greens in pan around fish. Pour sauce mixture over fish and greens. Cover and steam until fish is opaque and greens are wilted, 5–7 minutes depending on the thickness of the fish. Serve with steamed rice.