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Hoisin-Glazed Wild Alaskan Pollock
with Sesame Bok Choy & Carrots
30 min 4 SmartPoints®Wellness at Blue Apron
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2 Servings
- Est. 310 Cals/serving
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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.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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10½ oz Wild Alaskan Pollock Fillets
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6 oz Carrots
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2 Scallions
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2 cloves Garlic
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15 oz Baby Bok Choy
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1 Tbsp Sesame Oil
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1 Tbsp Soy Sauce
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2 Tbsps Hoisin Sauce
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1 Tbsp Rice Vinegar
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1 tsp Furikake
tried-and-true
kitchen tools
step-by-step
instructions
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.
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!
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.
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!
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