Hoisin-Glazed Sablefish with Bok Choy Recipe

Name: Hoisin-Glazed Sablefish with Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral-tasting oil, such as canola or safflower; 1 piece (3 inches) fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks; 3 garlic cloves, thinly sliced; 1 head bok choy (1 1/2 pounds), trimmed and sliced crosswise into 1-inch-wide pieces, greens and stalks separated; 2 celery stalks, quartered lengthwise and cut crosswise into 2-inch lengths; Coarse salt and freshly ground pepper; 1 bunch scallions, trimmed and cut into 2-inch lengths; 3 tablespoons hoisin sauce; 1 tablespoon ketchup; 1 1/2 teaspoons Dijon mustard; 1 teaspoon fresh lemon juice; 4 skinless sablefish fillets (about 5 ounces each)

Servings: persons

2 tablespoons neutral-tasting oil, such as canola or safflower
1 piece (3 inches) fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks
3 garlic cloves, thinly sliced
1 head bok choy (1 1/2 pounds), trimmed and sliced crosswise into 1-inch-wide pieces, greens and stalks separated
2 celery stalks, quartered lengthwise and cut crosswise into 2-inch lengths
Coarse salt and freshly ground pepper
1 bunch scallions, trimmed and cut into 2-inch lengths
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
4 skinless sablefish fillets (about 5 ounces each)

1
In a large saucepan, heat the oil over medium.
2
Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.
3
Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper.
4
Cook, stirring frequently, until crisp-tender, 5 to 7 minutes.
5
Add scallions, and cook, stirring, until wilted, about 3 minutes.
6
Heat broiler with rack 4 inches from heat source.
7
Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice.
8
Place fish on a broiler pan or rimmed baking sheet.
9
Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper.
10
Brush tops with hoisin mixture.
11
Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
12
Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet.
13
Serve immediately.
14
(Per Serving)
15
Calories: 400
16
Saturated Fat: 5.2g
17
Unsaturated Fat: 20.8g
18
Cholesterol: 70mg
19
Carbohydrates: 12.3g
20
Protein: 22.4g
21
Sodium: 968mg
22
Fiber: 2.6g

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons neutral-tasting oil, such as canola or safflower, 1 piece (3 inches) fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks, 3 garlic cloves, thinly sliced, 1 head bok choy (1 1/2 pounds), trimmed and sliced crosswise into 1-inch-wide pieces, greens and stalks separated, and more.

Yes, Hoisin-Glazed Sablefish with Bok Choy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hoisin-Glazed Sablefish with Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions