Steamed Scallion Ginger Fish Fillets with Bok Choy

Name: Steamed Scallion Ginger Fish Fillets with Bok Choy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons five-spice powder; 4 servings Stir-Fried Baby Bok Choy; 1 inch fresh ginger, finely julienned; 118 milliliters light soy sauce; 118 milliliters Shaohsing rice wine; 8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise; 907 grams sole fillet, cut into 8 pieces; 2 Tbsps sugar; 6 Tbsps vegetable oil

You can never have too many main course recipes, so give Steamed Scallion Ginger Fish Fillets with Bok Choy a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 431 calories, 32g of protein, and 26g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have sugar, stir-fried baby bok choy, ginger, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.

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Rice Wine

Soy Sauce

Sugar

Equipment you will use

Whisk

Bowl

Transfer fish to 2 rimmed plates.

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Fish

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.

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Soy Sauce

Ginger

Sauce

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.

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Water

Fish

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Steamer Basket

Sauce Pan

Oven

While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.

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Vegetable Oil

Fish

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Sauce Pan

Divide fish among 4 plates and top with julienned scallions.

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Green Onions

Fish

Pour splash of hot oil over each dish.

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Cooking Oil

Serve immediately with bok choy.

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Bok Choy

Equipment

Ingredients

Servings:

1teaspoons

five-spice powder 4servings

Stir-Fried Baby Bok Choy 1inch

fresh ginger, finely julienned 118milliliters

light soy sauce 118milliliters

Shaohsing rice wine 8

scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise 907grams

sole fillet, cut into 8 pieces 2Tbsps

sugar 6Tbsps

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.