Instructions: Peel carrot and thinly slice diagonally. Scrub clams. Rinse and stem cherry tomatoes; cut in half.

Rinse fish and pat dry. Cut into 4 equal pieces. Mix miso, sugar, and 1 tablespoon sake. Coat fish with miso mixture and set pieces slightly apart in an oiled 9-inch-wide pan.

Bake fish in a 450 degree oven until barely opaque and still very moist-looking in center of thickest part (cut to test), 8 to 10 minutes.

As fish bakes, in a 3- to 4-quart pan over high heat, bring broth and remaining sake to a boil. Add orzo, carrot, and clams; cover and cook until clams pop open, 5 to 10 minutes. With a slotted spoon, transfer open clams to a small bowl; discard any that dont open.

Meanwhile, trim and discard stem end from bok choy. Pull leaves off stems; rinse and drain both. Cut stems and leaves diagonally into 1-inch lengths.

When orzo is just tender to bite, in about 10 minutes total, stir bok choy and peas into broth. Return to a boil.

Set a piece of fish in the center of each wide soup bowl. Surround with equal portions of clams and tomatoes. Ladle orzo and broth mixture around fish and sprinkle fish with green onions.

This recipe yields 4 servings.

Comments: This dish was inspired by Michael Mina, executive chef at Aqua in San Francisco. Look for miso paste and sake in Japanese markets or fine supermarkets.

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