Black Cod Fillets Poached in Five-Spice Broth with Baby Bok Choy and Udon

INGREDIENTS

• 1 tbsp dry sherry
• 1 carrot, peeled and thinly sliced on the diagonal (see "It's that easy")
• 1 tsp sesame seeds
• 1 tbsp peeled and minced fresh ginger
• 3 heads baby bok choy, cored and thinly sliced on the diagonal (see "It's that easy"), leaves separated from stalks
• 3 oz/85 g udon noodles
• 1 3/4 cups/420 ml chicken broth
• 1 green onion, white and tender green parts, thinly sliced on the diagonal (see "It's that easy")
• 1 tsp sugar
• 1 tsp soy sauce, plus more if needed
• Salt and freshly ground black pepper
• 2 tsp minced fresh cilantro
• 1 tsp toasted sesame oil
• 1 tsp five-spice powder
• 1 tbsp vegetable oil
• Two 6-oz/170-g black cod fillets