Garlic Sesame Trout on Bok Choy

2 tbsp sesame oil 25 mL
2 tbsp fish or chicken stock 25 mL
2 tbsp rice vinegar 25 mL
3 cloves garlic, minced 3
2 tsp minced gingerroot 10 mL
˙ tsp Asian chili paste or 2 mL
hot pepper sauce
˙ tsp salt 2 mL
4 baby bok choy 4
1 carrot, shredded 1
4 trout fillets (about 1˙ lb/ 4
750 g total)
2 green onions, sliced 2
¡In bowl, combine oil, stock, vinegar, garlic,
ginger, chili paste and salt; set aside.
¡Cut each bok choy into quarters; arrange
on foil-lined rimmed baking sheet. Sprinkle
with carrot; drizzle with oe cup (50 mL)
water. Cover with foil; bake in 400°F (200°C)
oven for 10 minutes. Drain off water.
¡Lay trout fillets over vegetables. Drizzle
with sesame oil mixture; sprinkle with
onions. Bake, covered, until fish flakes easily
when tested and bok choy is tender-crisp,
15 to 20 minutes.
Makes 4 servings. PER SERVING: about 287 cal,
37 g pro, 13 g total fat (2 g sat. fat), 5 g carb, 2 g fibre,
97 mg chol, 401 mg sodium. % RDI: 19% calcium,
31% iron, 69% vit A, 47% vit C, 24% folate.