Steamed Scallion Ginger Fish Fillets with Bok Choy
A delicate Chinese dish featuring tender sole fillets steamed with aromatic ginger and scallions, served with baby bok choy. The fish is marinated in a flavorful mixture of soy sauce, rice wine, and five-spice powder before being gently steamed to perfection.
Ingredients
- •½ cup light soy sauce
- •2 tablespoons sugar
- •½ cup Shaohsing rice wine
- •½ teaspoon five-spice powder
- •2 pounds sole fillet
- •1 piece fresh ginger
- •6 tablespoons vegetable oil
- •8 whole scallions
- •1 serving baby bok choy
Cooking Instructions
- 1.
In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
3 min
- 2.
Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
15 min
- 3.
Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
10 min
- 4.
While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
5 min
- 5.
Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
5 min
