Steamed Ginger Sole With Lemon Soy Sauce
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Special equipment: bamboo or collapsible steamer Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl
2
Add the scallion whites to the sauce
3
Mix the scallion greens with the ginger in another small bowl
4
Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern)
5
Cut the fillets lengthwise along the natural seam that runs down the center of each piece
6
Lightly season the skin-side of the fish with salt and pepper
7
Then scatter the scallions and ginger on top
8
Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside
9
Secure with a toothpick if desired
10
Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat
11
Lay the Napa leaves in a bamboo or collapsible steamer
12
Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around
13
Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes
14
Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more
15
Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce
16
Serve