Sole, a nice simple filet lends itself to a very gentle method of cooking, steaming. Rolled up on a bed of mixed Chinese vegetables and steamed on a plate in the bamboo steamer… just a perfect fish to go with rice and wine.
Here’s what you’ll need:
- 4 fresh sole fillets (about 5 ounces each)
- 4 tablespoons soy sauce, divided
- 3 tablespoons dry white wine
- 1 1/2 teaspoons minced fresh ginger root
- 1 teaspoon onion powder
- 1/2 teaspoon sugar
- 1 large carrot, cut into julienne strips
- 3 baby bok choys chopped
- 3 tablespoons minced green onions and tops, divided
Combine 3 tablespoons of soy sauce, wine, ginger, onion powder and sugar in shallow dish. Then add the sole fillets letting is marinade for ten minutes, five minutes for each side.
Meanwhile, toss carrot and bok choys together with remaining 1 tablespoon soy sauce in small bowl; pour off excess sauce. Transfer the vegetables to an 8-inch round heatproof plate.
Remove sole fillets from marinade; spread out flat. Sprinkle 2 tablespoons green onions evenly over fillets. Starting at thin end, roll up the fillets, and arrange them seam side down, on vegetables. Place plate on large steamer rack set in large pot or wok of boiling water. (Do not allow water level to reach plate.)
Cover and steam 12 minutes, or until fish flakes easily when tested with fork. Sprinkle remaining 1 tablespoon green onion evenly over fish once you’ve plated up the portions.