Steamed Scallion Ginger Fish Fillets with Bok Choy

Steamed Scallion Ginger Fish Fillets with Bok Choy
Photo by CIA/Keith Ferris

Ingredients

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

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