Hoisin Glazed Black Cod With Bok Choy Recipes

Steps:

• In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.
• Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
• Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Steps:

• Using a fork, pierce the duck skin all over to allow the flavor of the marinade to penetrate and the fat to drain. Combine honey, soy sauce, coffee, ginger, miso and brown sugar together in a bowl, stir well to dissolve the brown sugar and miso. Squeeze the citrus juice into the marinade then stuff the cavity of the duck with the citrus halves. Place the duck in a 2 gallon freezer bag, then pour in the marinade. Seal and refrigerate for 24 hours.
• The next day, remove the duck from the marinade and pat it dry with paper towel. Preheat oven to 450 degrees F.
• Place the duck on a rack in a roasting pan. Fold the wing tips back and tie the legs together. First, roast the duck for 20 minutes, the high temperature will caramelize the sugars on the outside of the duck and set a rich mahogany color. After 20 minutes, drop the temperature down to 325 degrees F and roast for 1 hour. Duck heaven baby!
• You can start the bok choy when the duck has about 10 minutes left in cooking. Preheat a large skillet on medium high. Add peanut oil.
• Saute cut side down for about 1 minute until golden. Discard the oil. Take the back-side of a knife and give the ginger a good whack. Bruising the ginger will release a ton of flavor. Add the ginger to the pan with bok choy then add the mirin, soy, and chicken stock. Stir in the miso, careful not to damage the food.
• While you have the spoon in your hand, stir in the cornstarch mixture, then let the sauce simmer and thicken for a few minutes. Finish with the fresh cherries, a pinch of salt, and fresh cracked white pepper.

Steps:

• In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
• Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
• Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Steps:

• Heat oven to 425° F. Cook the bulgur according to the package directions. Toss with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Toss the bok choy with the remaining 2 tablespoons of oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender but still bright green, 12 to 15 minutes. Combine the hoisin sauce, orange juice, and a pinch of salt in a small bowl. Place the halibut on a separate rimmed baking sheet and brush with the hoisin-orange glaze. Roast until opaque throughout, 6 to 8 minutes. Serve the halibut and bok choy over the bulgur. Top with the Fresno red chili slices.

Steps:

• Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice.
• Heat oil in a large skillet over medium-high. Add fish, skin-sides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and cook until just cooked through but still pink in centers, about 1 1/2 minutes more. Transfer to a plate, skin-sides up.
• Wipe skillet clean; return to medium-high heat. Add soy mixture and boil until darkened slightly and reduced to a glaze, about 1 minute. Remove from heat and immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice and drizzle with remaining glaze from skillet. Sprinkle with scallions and sesame seeds and serve, with bok choy.

Steps:

• In a large saucepan, heat the oil over medium. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add bok choy stalks, celery, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions, and cook, stirring, until wilted, about 3 minutes.
• Heat broiler with rack 4 inches from heat source. Stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or rimmed baking sheet. Season on both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
• Add remaining 1/2 teaspoon lemon juice to bok choy greens; spoon onto four plates and top each with a fish fillet. Serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 400
• Saturated Fat: 5.2g
• Unsaturated Fat: 20.8g
• Cholesterol: 70mg
• Carbohydrates: 12.3g
• Protein: 22.4g
• Sodium: 968mg
• Fiber: 2.6g

Steps:

• - In a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
• - In a wok, heat oil and fry the garlic and ginger
• - Add the mushrooms and stir-fry for 2 minutes
• - Add the bokchoy and the mixture and simmer for 3 minutes.
• - Add the tofu and simmer again for another 1 minute.