Best 5 Hoisin Glazed Sablefish With Bok Choy Recipes
If you're seeking a delightful culinary experience that combines the delicate flavors of hoisin sauce and the rich texture of sablefish, this article will guide you through the creation of an exquisite "Hoisin Glazed Sablefish with Bok Choy" dish. Prepare to embark on a culinary adventure as we delve into the secrets of achieving a perfectly cooked sablefish, complemented by a savory hoisin glaze and the vibrant freshness of bok choy. Get ready to tantalize your taste buds with this harmonious blend of flavors and textures that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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
GLAZED SALMON AND BOK CHOY SHEET PAN DINNER
This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
- Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
- Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.
SABLEFISH
Steps:
- HEALTH BENEFITS
- Like most fish, sablefish is a great source of protein, B vitamins (especially niacin and B12), and minerals (notably selenium). It shines brightest, however, in fat content: A 5-ounce serving provides about 3 grams of heart-healthy omega-3s, namely the powerful pair of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Harvested from relatively pure waters, sablefish also has very low levels of mercury, PCBs, and dioxins compared with many other fish.
- HOW TO BUY
- Choose Alaskan or Canadian sablefish, if possible, which tend to be more sustainably harvested than sablefish from West Coast fisheries. Look for fillets or steaks with firm, moist flesh and little to no fishy smell. Sablefish freezes well, and smoked sablefish has excellent flavor; you can buy both kinds at specialty fish shops and online.
- HOW TO STORE
- Eat fresh sablefish the same day you buy it; the high oil content makes this fish especially prone to spoilage. Frozen fish should be thawed in the refrigerator, not only for safety but because thawing too quickly can compromise texture.
- PREPARATION TIP
- To grill, rub fillet all over with oil, and season with salt and pepper. Cook over medium heat until fish flakes with a fork and is opaque throughout, 3 to 4 minutes per side.
- DID YOU KNOW?
- Sablefish swim at depths as great as 9,800 feet and are among the longest-living species of fish; the oldest documented one was 94 years old.
- recipes
- Sablefish in Tomato-Saffron Stew p.167
- Hoisin-Glazed Sablefish with Bok Choy p.216
- Sablefish en Papillote with Shiitake Mushrooms and Orange p.219
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 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
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Choose the right fish: Sablefish is a great choice for this recipe, but you can also use other firm-fleshed fish such as salmon, halibut, or black cod.
- Make sure the fish is cooked through: The fish should be cooked until it is opaque and flakes easily with a fork. If you are unsure if the fish is cooked through, insert a thermometer into the thickest part of the fish. The fish is cooked through when it reaches an internal temperature of 145 degrees Fahrenheit.
- Don't overcook the bok choy: Bok choy should be cooked until it is tender but still has a bit of crunch. If you overcook the bok choy, it will become mushy.
- Serve immediately: This dish is best served immediately after it is cooked. The fish will be at its best when it is hot and flaky, and the bok choy will be tender and crisp.
Conclusion:
This hoisin-glazed sablefish with bok choy is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is cooked in a flavorful hoisin glaze, and the bok choy is sautéed until tender. The dish is served over rice, and it is sure to be a hit with your family and friends.
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