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Here, we’re glazing flaky fish fillets with hoisin sauce (a beloved Chinese condiment), soy sauce, and rice vinegar to make the deliciously savory-sweet centerpiece of our dish. It’s the ideal pairing for our simple side of crisp vegetables sautéed in sesame oil and finished with a sprinkle of furikake.
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Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Peel the carrots; half lengthwise, then thinly slice crosswise. In a bowl, combine the chopped garlic, sliced white bottoms of the scallions, soy sauce, vinegar, and hoisin sauce. Taste, then season with salt and pepper if desired.
In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped bok choy stems and sliced carrots. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Turn off the heat. Stir in the bok choy leaves until wilted and combined. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
Pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the fish. Cook 3 to 4 minutes, or until lightly browned. Flip and add the glaze (carefully, as the liquid may splatter). Cook, occasionally spooning the glaze over the fish, 3 to 4 minutes, or until the fish is coated and cooked through. Turn off the heat.
Serve the glazed fish (including any glaze from the pan) with the cooked vegetables. Garnish with the furikake and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs