This Hoisin-Glazed Wild Alaskan Pollock with Sesame Bok Choy & Carrots is a delicious and healthy meal that is both satisfying and easy to prepare. The tender and flaky pollock fillets are coated in a savory hoisin glaze that is both sweet and tangy. The dish is served with lightly sautéed baby bok choy and carrots, which add a satisfying crunch and a pop of color. The vegetables are seasoned with sesame oil and soy sauce, giving them a nutty and savory flavor. This dish is perfect for a quick weeknight dinner or for impressing guests with its beautiful presentation and complex flavors.

1/ Preparation and cooking time

  • Serving : 2
  • Pre Time : 30 mins


  • 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


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:

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:

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:

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!