Gingery Glazed Halibut with Carrots and Baby Bok Choy

Name: Gingery Glazed Halibut with Carrots and Baby Bok Choy
Yield: Serves 1
Ingredients: 1 (6- to 8-ounce) halibut fillet (about 1 inch thick); Kosher or sea salt; Freshly ground black pepper; ½ cup Shaoxing Chinese cooking wine, plus more as needed; ½ cup water; 1-inch piece fresh ginger, peeled and finely grated (about 1 tablespoon); 1 green cardamom pod; 2 small or 1 medium carrot, peeled, cut in half lengthwise, and then cut into ¼-inch half-moons (about ½ cup); 2 to 3 very small baby bok choy, quartered lengthwise; 1 teaspoon unseasoned rice vinegar, or more to taste (optional)

Gingery Glazed Halibut with Carrots and Baby Bok Choy was pinched from <a href="http://www.cookstr.com/recipes/gingery-glazed-halibut-with-carrots-and-baby-bok-choy" target="_blank">www.cookstr.com.</a>

INGREDIENTS

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1 (6- to 8-ounce) halibut fillet (about 1 inch thick)

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Kosher or sea salt

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Freshly ground black pepper

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½ cup Shaoxing Chinese cooking wine, plus more as needed

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½ cup water

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1-inch piece fresh ginger, peeled and finely grated (about 1 tablespoon)

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1 green cardamom pod

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2 small or 1 medium carrot, peeled, cut in half lengthwise, and then cut into ¼-inch half-moons (about ½ cup)

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2 to 3 very small baby bok choy, quartered lengthwise

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1 teaspoon unseasoned rice vinegar, or more to taste (optional)

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