Servings: Serves 4 people
2 Tbsp sesame oil
2 Tbsp fish or chicken stock
2 Tbsp rice vinegar
3 cloves garlic, minced
2 tsp minced gingerroot
1/2 tsp Asian chili paste or
hot pepper sauce
1/2 tsp salt
4 baby bok choy
1 carrot, shredded
4 trout fillets (about 1-1/2 lb)
2 green onions, sliced
In a bowl, combine the oil, stock, vinegar, garlic, ginger, chili paste, and salt. Then set aside.
Cut each bok choy into quarters and arrange them on a foil-lined rimmed baking sheet.
Sprinkle with carrot and drizzle with 1/4 cup of water.
Cover with foil and bake in a 400°F oven for 10 minutes.
Drain off the water.
Lay the trout fillets over the vegetables.
Drizzle with the sesame oil mixture and sprinkle with onions.
Bake covered until the fish flakes easily when tested and the bok choy is tender-crisp (about 15 to 20 minutes).