Prep Time
7 Mins
Cook Time
20 Mins
Yield
4 servings (serving size: 1 fillet, 3/4 cup bok choy, 3 tablespoons glaze, and 1 1/2 teaspoons green onions)

How to Make It

Step 1

Place bok choy in a vegetable steamer. Steam, covered, 6 minutes or until tender. Set aside; keep warm.

Step 2

Pat fillets dry with paper towels; sprinkle with salt. Combine flour, five-spice powder, and pepper in a shallow dish, and stir well. Dredge fillets in flour mixture, and shake off excess flour.

Step 3

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 fillets to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan; keep warm. Wipe pan clean with paper towels. Repeat procedure with remaining 1 teaspoon oil and fillets.

Step 4

While fish cooks, combine water and cornstarch in a small saucepan. Add lime juice and next 4 ingredients; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Serve fillets over bok choy; drizzle with glaze, and sprinkle with green onions.

Oxmoor House Healthy Eating Collection

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