Steamed Scallion Ginger Fish Fillets with Bok Choy

Ingredients

• 2 pounds sole fillet
• ½ teaspoon five-spice powder
• ½ cup Shaohsing rice wine
• Stir-Fried Baby Bok Choy
• 8 scallions (white and green parts), cut crosswise into 2-inch lengths
• 6 tablespoons vegetable oil
• 1 (1-inch) piece fresh ginger
• + 2 more ingredients
• • ½ cup light soy sauce
  • 2 tablespoons sugar

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

View full recipe at Epicurious