Hoisin-Glazed Black Cod With Bok Choy

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2 tablespoons olive oil

1 piece fresh ginger (3 inches), peeled, thinly sliced, then cut into very thin matchsticks

3 cloves garlic, thinly sliced

1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide pieces, greens and stalks separated

2 celery stalks, quartered lengthwise and cut into 2-inch lengths

Coarse salt and ground pepper

1 bunch scallions, trimmed, cut into 2-inch lengths

3 tablespoons hoisin sauce

1 tablespoon ketchup

1 1/2 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

4 skinless black cod fillets (5 ounces each)

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