Pan-steamed Sole with Shrimp and Pork Hash

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


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