Steamed Halibut With Ginger Sauce

• 2 Tbsp. giner root, slivered
• 1/4 c. soy sauce
• 1/4 c. rice vinegar
• 1/4 c. water
• 2 Tbsp. sugar
• 1 garlic clove, chopped
• 1/4 tsp. sesame oil
• 4 carrots, cut lengthwise into thin strips
• 2 (6 oz) 1-inch thick halibut steaks
• 4 fresh shiitake mushrooms
• 1 lemon, sliced
• 4 sprigs cilantro
• 2 heads bok choy, cut in half lengthwise

1. Combin ginger, soy sauce, rice vinegar, water, sugar, garlic and sesame oil in small bowl, then set aside while preparing fish and vegetables.
2. Place carrots in the top of a steamer over simmering water and steam 5 minutes. Then, push them to one side of the steamer and add the halibut steaks and mushrooms. Place lemon slices and cilantro sprigs on top of the fish. Cover and steam another 5 to 8 minutes. After 5 minutes, check to see if fish is done. Pierce the cetner of each steak with a fork and pull it open slightly; the flesh should be opaque and moist. If fish is done, remove to a platter, cover and keep warm.
3. Add bok choy to the steamer and cook until lim yet tender, 3 to 4 minutes. Remove vegetables from the steamer. Arrange fish and vegetables on serving plates and spon a little of the ginger soy sauce over the top.

giner root, soy sauce, rice vinegar, water, sugar, garlic, sesame oil, carrots, shiitake mushrooms, lemon, cilantro, choy

Taken from www.epicurious.com/recipes/member/views/steamed-halibut-with-ginger-sauce-1201511 (may not work)