Sablefish in Hoisin Glaze with Bok

Ingredients

Estimated total cost: €21.26 · €5.31/serving

• 2 tablespoons neutral-tasting oil, such as canola or safflower (ideal for high-heat cooking; use a heavy-bottomed pan to prevent burning)Est. price €0.08–€0.20
• 1 piece (3 inches) fresh ginger, peeled, thinly sliced, and cut into very thin matchsticks (use a sharp knife for precision; ginger adds a fragrant kick to dishes)Est. price €0.30–€0.70
• 3 garlic cloves, thinly sliced (crush with the side of a knife to release flavor; avoid burning by adding towards the end of cooking)Est. price €0.10–€0.25
• 1 head bok choy (11/2 pounds), trimmed and sliced crosswise into 1-inch-wide pieces, greens and stalks separated (cook the stalks first as they take longer to soften)Est. price €1.20–€2.50
• 2 celery stalks, quartered lengthwise and cut crosswise into 2-inch lengths (add celery towards the end of cooking for a satisfying crunch)Est. price €0.25–€0.50
• Coarse salt and freshly ground pepper (season generously to enhance flavors; adjust to taste before serving)Est. price €0.02–€0.05
• 1 bunch scallions, trimmed and cut into 2-inch lengths (use both white and green parts for added depth of flavor)Est. price €0.70–€1.50
• 3 tablespoons hoisin sauce (a sweet and savory condiment that adds richness to dishes)Est. price €0.45–€0.90
• 1 tablespoon ketchup (provides a hint of sweetness and tanginess; opt for a quality brand for better flavor)Est. price €0.03–€0.08
• 11/2 teaspoons Dijon mustard (a pungent addition that adds a sharp kick to sauces)Est. price €0.08–€0.18

Steps

1. 1

   Begin by heating oil in a large saucepan over medium heat. Stir in ginger and garlic, cooking until they release their fragrance for about 1 minute. Next, add bok choy stalks, celery, 1/2 teaspoon of salt, and season with pepper. Cook while stirring regularly until the vegetables are just tender-crisp, which should take approximately 5 to 7 minutes. Then introduce scallions into the mix and continue to cook until they have wilted down for around 3 minutes.

2. 2

   Preheat the broiler by setting the rack 4 inches away from the heat source. Combine hoisin sauce, ketchup, mustard, and 1/2 teaspoon of lemon juice in a bowl. Arrange the fish on a broiler pan or a rimmed baking sheet. Season both sides of the fish evenly with 1/2 teaspoon of salt and pepper. Brush the top of the fish with the hoisin mixture. Broil until the fish is cooked through, glazed, and opaque all over, which should take about 5 to 7 minutes.

3. 3

   Squeeze the remaining 1/2 teaspoon of lemon juice over the bok choy greens, then divide them among four plates. Place a fish fillet on top of each plate. Serve promptly.

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• Cultural note

  The use of hoisin sauce and fresh ginger in this dish reflects its Asian influence, particularly Chinese cuisine. Sablefish, also known as black cod, is commonly used in Japanese cuisine for its buttery texture and rich flavor.

• Seasonal note

  Bok choy is a cool-weather crop, making this dish ideal for fall or spring when it is in season. Sablefish is available year-round, but its peak season is in the winter months.

• Health note

  This dish is a good source of protein and healthy fats from sablefish. It is also rich in fiber from bok choy and other vegetables. However, the high sodium content from hoisin sauce and ketchup should be consumed in moderation.