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Poached Hake with Sesame Bok Choy
1 1/2 tsp. extra-virgin olive oil
1 1/2 tsp. toasted sesame oil
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 leek, trimmed, washed, white parts only and thinly sliced
1/2 medium head bok choy, washed, trimmed and coarsely chopped
1 1/2 Tbsp. Inspirations Ginger Teriyaki Stir Fry Sauce
2 cup low-sodium chicken broth
12 oz. Blue hake and 6 oz. prime cut loins
1/2 tsp. toasted sesame seed
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Poached Hake with Sesame Bok Choy

Poached Hake with Sesame Bok Choy

Poached Hake with Sesame Bok Choy
  • Servings:Serves 2 to 16
  • Prep Time:20 minutes
  • Cook Time:15 minutes
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