Red snapper fillets glazed with a sauce made with VH® Reduced Sodium Soya Sauce.
Inspired by VH Sauces.
Heat oil in large skillet set over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds.
Pour in VH® Reduced Sodium Soya Sauce, vinegar and honey. Boil gently for about 4 minutes or until reduced to a glaze-like consistency. Remove to bowl.
Add 2 tbsp (30 mL) water to pan. Add bok choy; stir-fry for 2 minutes. Arrange fish over bok choy in single layer. Brush glaze evenly over top of fish. Reduce heat and cook, covered, over low heat, for 6 to 9 minutes or until fish flakes easily with a fork.