Garlic sesame trout on bok choy

Instructions:

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 11⁄2 lb total);

2 green onions, sliced.

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 1⁄4 cup water. Cover with foil; bake in 400 F 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.

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