Snapper with Black Beans and Bok Choy

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 

Snapper with Black Beans and Bok Choy
Photo: © Con Poulos
Active Time:
40 mins
Total Time:
40 mins


  • 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


  1. 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.

  2. 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.

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