Pan-steamed Sole with Shrimp and Pork Hash

Pan-steamed Sole with Shrimp and Pork Hash
Photo by James Carrier

Ingredients

  • 2 green onions (each 10 in. long)
  • Salt
  • 1 cup fat-skimmed chicken broth
  • ¾ to 1 pound boned, skinned sole, flounder, or tilapia fillets
  • 6 ounces baby bok choy
  • 2 tablespoons peanut or salad oil
  • Fresh cilantro sprigs, rinsed
  • + 3 more ingredients
    • 8 thin slices (quarter-size) peeled fresh ginger
    • 4 teaspoons soy sauce
    • Shrimp and Pork Hash

1. Cut ginger into thin slivers. Rinse green onions and trim and discard ends; cut onions (including tops) into 3-inch lengths, then cut lengthwise into shreds. Rinse bok choy and trim and discard stem ends; cut bok choy diagonally into 1/2-inch-thick slices. 2. Rinse fish and pat dry. Cut into f...

View full recipe at My Recipes

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