Hoisin-Glazed Black Cod with Bok Choy

Prep Time:
15 mins
Total Time:
30 mins

The hoisin mixture, essentially a quick barbecue sauce, complements the richness of the black cod.


  • 2 tablespoons olive oil

  • 1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks

  • 3 cloves garlic, thinly sliced

  • 1 head bok choy (1 ½ pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated

  • 2 celery stalks, quartered lengthwise and cut into 2-inch lengths

  • Coarse salt and ground pepper

  • 1 bunch scallions, trimmed, cut into 2-inch lengths

  • 3 tablespoons hoisin sauce

  • 1 tablespoon ketchup

  • 1 ½ teaspoons Dijon mustard

  • 1 teaspoon fresh lemon juice

  • 4 skinless black cod fillets (5 ounces each)


  1. 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.

  2. 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.

  3. Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.

Cook's Notes

Black cod is also known as sablefish.

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