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Gingery Glazed Halibut with Carrots and Baby Bok Choy

Gingery Glazed Halibut with Carrots and Baby Bok Choy Recipe

  • 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)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 395kcal (20%)
Total Fat 4g (7%)
Saturated Fat 1g (3%)
Cholesterol 54mg (18%)
Total Carbohydrate 17g
Dietary Fiber 4g
Sugars 6g
Protein 38g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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