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Poached Hake with Sesame Bok Choy

Poached Hake with Sesame Bok Choy

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Servings: Serves 2 to 16Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

Poached Hake with Sesame Bok Choy
11/2 teaspoon Extra virgin olive oil
11/2 teaspoon Toasted sesame oil
1/4 teaspoon Kosher salt
1/8 teaspoon Black pepper, freshly ground
1 each Leeks, trimmed and washed, white parts only, thinly sliced
1/2 each Medium head bok choy, washed, trimmed, coarsely chopped
11/2 tablespoon Hannaford Inspirations Ginger Teriyaki Stir Fry Sauce
2 cup Canned chicken broth, low sodium
12 oz Fresh Blue hake, 6 oz prime cut loins
1/2 teaspoon Toasted sesame seed

directions:

1. In a large saucepan or wok, warm olive oil, sesame oil, salt, and pepper over medium-high heat. When pan is hot, add sliced leeks and bok choy. Cook, stirring constantly for 1 to 2 minutes, or until vegetables begin to soften. Stir in Hannaford Inspirations ginger teriyaki stir-fry sauce and continue to cook another 2 to 3 minutes, or until bok choy is tender (it will cook down significantly). Transfer cooked vegetables to a bowl; cover to keep warm.
2. Return skillet to stove, add broth, and bring to a simmer. Using a spatula, carefully slide fish into hot broth. Liquid should just cover fish; if not; add enough hot water to cover. Reduce the heat to low. Cover skillet and cook for 10 minutes (halibut needs 15 minutes), or until fish is opaque throughout.
3. Using a slotted spoon or spatula, transfer fish to individual plates. Divide reserved bok choy mixture, placing servings on plates alongside fish portions. Drizzle each fish portion evenly with remaining stir-fry sauce listed and sprinkle sesame seeds evenly over each plate to garnish.
Cook tips: Poaching fish sounds restaurant-hard, but it's really very easy and the result is moist, flavorful fish that's practically foolproof! Poaching takes only one pan and keeps fat to a minimum. Hake is a mild white fish that will hold together well during cooking; you could also use halibut. If you have a wok, use it to stir-fry the vegetables and poach the fish.
Source: Hannaford fresh Magazine, November - December 2006

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Quantity Ingredients  
11/2 teaspoon Extra virgin olive oil  
11/2 teaspoon Toasted sesame oil  
1/4 teaspoon Kosher salt  
1/8 teaspoon Black pepper, freshly ground  
1 each Leeks, trimmed and washed, white parts only  
1/2 each Medium head bok choy, washed, trimmed, co  
11/2 tablespoon Hannaford Inspirations Ginger Teri  
2 cup Canned chicken broth, low sodium  
12 oz Fresh Blue hake, 6 oz prime cut loins  
1/2 teaspoon Toasted sesame seed  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 313 kcal (15%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 8 g (40%)
Cholesterol 74 mg (24%)
Sodium 1125 mg (46%)
Total Carbohydrates 20 g (6%)
Dietary Fiber 7 g (28%)
Protein 44 g (73%)
Vitamins
Vitamin A 10195 IU (203%)
Vitamin C 104 mg (173%)
Minerals
Calcium 294 mg (5%)
Iron 10 mg (16%)
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