HOISIN-GLAZED BLACK COD WITH BOK CHOY
The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.
- Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
- Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.
Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 3 g, Protein 26 g
HOISIN-GLAZED BLACK COD WITH BOK CHOY
Steps:
- 1. In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and cook until wilted, about 3 minutes more. 2. Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes. 3. Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.
HOISIN-GLAZED HALIBUT WITH BOK CHOY & BULGUR RECIPE - (4.4/5)
Provided by mahto
Number Of Ingredients 8
Steps:
- Heat oven to 425° F. Cook the bulgur according to the package directions. Toss with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Toss the bok choy with the remaining 2 tablespoons of oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender but still bright green, 12 to 15 minutes. Combine the hoisin sauce, orange juice, and a pinch of salt in a small bowl. Place the halibut on a separate rimmed baking sheet and brush with the hoisin-orange glaze. Roast until opaque throughout, 6 to 8 minutes. Serve the halibut and bok choy over the bulgur. Top with the Fresno red chili slices.
HOISIN-GLAZED SABLEFISH WITH BOK CHOY
Steps:
- In a large saucepan, heat the oil over medium. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions, and cook, stirring, until wilted, about 3 minutes.
- Heat broiler with rack 4 inches from heat source. Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or rimmed baking sheet. Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
- Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet. Serve immediately.
- Nutrition Information
- (Per Serving)
- Calories: 400
- Saturated Fat: 5.2g
- Unsaturated Fat: 20.8g
- Cholesterol: 70mg
- Carbohydrates: 12.3g
- Protein: 22.4g
- Sodium: 968mg
- Fiber: 2.6g
HOISIN GLAZED BOK CHOY
A green leafy alternative to healthy eating with a combination of the traditional Chinese sweet sauce. So saucy yet healthy.
Provided by Frenzy
Categories Vegetable
Time 15m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
- - In a wok, heat oil and fry the garlic and ginger
- - Add the mushrooms and stir-fry for 2 minutes
- - Add the bokchoy and the mixture and simmer for 3 minutes.
- - Add the tofu and simmer again for another 1 minute.
Nutrition Facts : Calories 149.7, Fat 7.5, SaturatedFat 1, Cholesterol 0.4, Sodium 662, Carbohydrate 15.6, Fiber 4.5, Sugar 7.2, Protein 8.3
GRILLED HOISIN-GLAZED HALIBUT AND BOK CHOY
Make and share this Grilled Hoisin-Glazed Halibut and Bok Choy recipe from Food.com.
Provided by Bugeah
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine broth, soy sauce, hoisin sauce, lime juice, ginger, rice vinegar, and chili paste. Reserve 3 tbs of the sauce for noodles.
- Heat grill to medium-high heat. Lightly oil grill grates. Drizzle sauce on both sides of fish and brush to coat. Grill for 4 minutes on flesh side. Turn and drizzle and brush generously again with sauce; grill for an additional 4 minutes on skin side or until fish flakes easily. Drizzle any remaining sauce over top. Gently remove from grill with a large spatula.
- While fish is grilling, lightly spritz bok choy with nonstick cooking spray and season with salt. Grill for 3 minutes per sie or until lightly charred and tender.
- Meanwhile, cook pasta following package directions, about 7 minutes. Drain; stir in red pepper, half the scallions and the reserved 3 tbs sauce.
- Serve fish immediately with noodles and bok choy. Squeeze lime wedges over each portion and sprinkle remaining scallions on top.
Nutrition Facts : Calories 546.8, Fat 6.2, SaturatedFat 1.3, Cholesterol 191, Sodium 773.2, Carbohydrate 41.7, Fiber 2.1, Sugar 4.3, Protein 80
GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE
This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.
Provided by Kay Chun
Categories dinner, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
- Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
- Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.
SOY-GLAZED BLACK COD RECIPE - (4.5/5)
Provided by sidecars
Number Of Ingredients 15
Steps:
- Place the cod in a single layer in a baking dish. In a bowl, whisk together the soy sauce, honey, vinegar, mirin, sesame oil, lime juice, ginger, garlic, red pepper flakes and half of the green onions. Pour over the cod, ensuring that the fillets are evenly coated. Marinate at room temperature for at least 15 minutes or up to 30 minutes. Alternatively, refrigerate for up to 8 hours. Position a rack in the lower rung of a Cuisinart steam oven. Remove the cod from the marinade, reserving the marinade. Lay the fillets in the baking tray of the steam oven and nestle the bok choy in between. Pour the marinade over the top. In a bowl, stir together the mushrooms, vegetable oil and the remaining green onions. Sprinkle on top of the fish and bok choy. Transfer the tray to the oven. Turn the oven to the bake/steam setting at 450°F according to the manufacturer's instructions. Bake until the cod is opaque and cooked through, about 6 minutes. Using a spatula, transfer the cod to a warmed platter and cover with aluminum foil. Return the bok choy and mushrooms to the oven and turn the oven to the broil setting at 500°F. Broil until the bok choy is lightly browned on top and the mushrooms are crispy, 2 to 4 minutes. Transfer the bok choy and mushrooms to the platter with the cod. Serve immediately with rice. Serves 4. Williams-Sonoma Kitchen
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