Chinese Five-Spice Soy-Ginger Grilled Red Drum with Bok Choy

Ingredients

• 1.0 lb red drum fillets
• 2 heads bok choy
• 3 tbsp soy sauce (low-sodium if available)
• 2 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp Chinese five-spice powder
• 2 tbsp rice vinegar
• 0.5 tsp chili flakes(optional)
• 1 tsp honey (or sugar-free sweetener)
• 2 tbsp water
• 2 tbsp neutral oil (avocado/canola)
• 0.25 tsp kosher salt(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Pat fish dry. In a bowl, whisk soy sauce, grated ginger, minced garlic, five-spice, rice vinegar, honey, and water until smooth. If using, season fish lightly with salt and black pepper.

2. 2

   Prep (20 minutes): Trim bok choy, keeping leaves and white ribs. Cut large ribs in half lengthwise so they blister evenly.

3. 3

   Cook (14 minutes): Preheat grill or grill pan to high. Brush bok choy with 1 tbsp oil and grill, cut-side down first, until blistered and lightly charred, about 5–6 minutes; remove to a plate.

4. 4

   Cook (14 minutes): Brush red drum with the soy-ginger five-spice lacquer. Grill fish skin-side down (or presentation side down) for about 4–5 minutes, then flip and brush again; continue grilling until just cooked through, about 3–4 minutes total after flipping.

5. 5

   Cook (14 minutes): While fish finishes, stir chili flakes into the remaining lacquer. Drizzle a light vinegar-chili glaze over the fish and serve with blistered bok choy.