Vegetables Asian Vegetables Bok Choy Snapper with Black Beans and Bok Choy Be the first to rate & review! The secret ingredient in the tasty sauce here is rosé, which combines perfectly with the classic Chinese flavors in this dish. Slideshow: More Chinese Recipes By Jonathan Waxman Updated on January 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 40 mins Total Time: 40 mins Yield: 4 Ingredients 3 tablespoons extra-virgin olive oil 6 small heads of bok choy (1 pound), halved lengthwise Kosher salt Pepper 1 tablespoon unsalted butter Four 5-ounce skin-on red snapper fillets 1 tablespoon fermented black beans 1 garlic clove, thinly sliced 1/2 cup dry rosé 1 tablespoon dry sherry 1 teaspoon low-sodium soy sauce 1/2 teaspoon finely grated peeled fresh ginger 1/2 teaspoon minced serrano chile 1/2 teaspoon toasted sesame oil Directions In a large skillet, heat 2 tablespoons of the olive oil. Add the bok choy; season with salt and pepper. Cook over moderate heat, stirring, until golden and crisp-tender, 5 to 7 minutes. Transfer to a platter. Wipe out the skillet. In the skillet, melt the butter in the remaining 1 tablespoon of oil. Season the fish with salt and pepper and add to the skillet skin side down. Cook over moderate heat until golden and crisp underneath, 3 minutes. Turn the fish and add the remaining ingredients to the skillet. Bring to a boil and cook, swirling the pan occasionally, until the sauce is slightly thickened and the fish is white throughout, 2 to 3 minutes longer. Spoon the sauce over the bok choy, top with the fish and serve. Suggested Pairing Suggested Pairing should read: Pair this dish with a full-bodied Alsace Pinot Gris. Rate it Print