Hoisin-Glazed Wild Alaskan Pollock with Sesame Bok Choy & Carrots

Hoisin-Glazed Wild Alaskan Pollock

with Sesame Bok Choy & Carrots

30 MIN
4 SmartPoints®
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

Hoisin-Glazed Wild Alaskan Pollock

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:
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