How to Cook Spicy Orange Glazed Lionfish & Chili Garlic Bok Choy | On the Hook

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index, while corn syrup is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

Fillet the lionfish and remove any rib bones and rib meat from the fillets.

Set the lionfish fillets aside to prepare the vegetables.

Trim the bottom off the baby bok choy and split them in half.

Cut the yellow onion in half, peel it, and dice it up.

Slice the chives for garnish.

In a skillet, heat vegetable oil and sauté the diced onions until they start to soften.

Add minced garlic, crushed red pepper, and the bok choy to the skillet, tossing to combine.

Add rice wine vinegar, soy sauce, and sesame oil to the bok choy and cover to steam.

In another pan, heat oil and add more diced onion and minced garlic to sauté.

Add lemongrass paste, ginger paste, and crushed red pepper to the onion mixture.

Pour in fresh squeezed orange juice and bring to a boil.

Thicken the sauce with a corn starch slurry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary