Hoisin-Glazed Wild Alaskan Pollock

with Sesame Bok Choy & Carrots

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 310 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
04 Smart Points

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.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Hoisin-Glazed Wild Alaskan Pollock with Sesame Bok Choy & Carrots
Title
  • 10½ oz Wild Alaskan Pollock Fillets
  • 6 oz Carrots
  • 2 Scallions
  • 2 cloves Garlic
  • 15 oz Baby Bok Choy
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

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. 

Cook the vegetables:
2 Cook the vegetables:

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. 

Cook & glaze the fish:
3 Cook & glaze the fish:

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 your dish:
4 Serve your dish:

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!

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

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. 

2 Cook the vegetables:

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. 

Cook the vegetables:
Cook & glaze the fish:
3 Cook & glaze the fish:

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. 

4 Serve your dish:

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!

Serve your dish: