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Sizzling ginger-scallion sole with bok choy and jasmine rice
Great for Entertaining

Sizzling ginger-scallion sole with bok choy and jasmine rice

Gluten-Free, Dairy-Free

2 Servings, 730 Calories/Serving

30 – 40 Minutes

You’d never know from its brilliant simplicity, but this easy sole infused with ginger and scallions is inspired by Chinese banquet-style whole-fish platters.

Ingredients

  • 1½ ounces dried shiitake mushrooms
  • ¾ cup jasmine rice
  • 1-inch piece fresh ginger
  • 3 scallions
  • 3 or 4 heads baby bok choy
  • 1 or 2 cloves peeled fresh garlic
  • 2 sole fillets (about 5 ounces each)
  • 2 tablespoons gluten-free tamari

Chef's Tip

Working with hot oil requires special care: do not allow water (either in the pan or on the spoon) near the oil once it’s hot, as the oil will spatter.

Nutrition per serving

Instructions

1

Soak the mushrooms

  • In a small bowl, soak the shiitake mushrooms in very hot tap water until softened, 10 to 15 minutes. Remove the mushrooms; discard the stems and cut the mushroom caps in half.
While the mushrooms soak, cook the rice.

2

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the mushrooms soak and the rice cooks, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Trim the root ends from the scallions; thinly slice enough scallions to measure ¼ cup.
  • Trim the root ends from the bok choy; cut the bok choy on the diagonal into 1-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a small bowl, stir together the ginger and scallions.

4

Cook the sole

  • Pat the sole dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sole and cook, turning once, until opaque and flaky, 1 to 2 minutes per side. Transfer to a wide-rimmed bowl or platter and top each sole fillet with half the ginger-scallion mixture, piling it into a small mound. Do not clean the pan.

5

Cook the bok choy and mushrooms

In the same pan used for the sole, if dry, add 1 teaspoon oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the bok choy and garlic, season with salt and pepper, and cook, stirring occasionally, until the bok choy is crisp-tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the bok choy cooks, heat the oil.

6

Warm the oil; finish the sole

In a small frying pan over medium heat, warm 2 tablespoons oil until very hot but not smoking. Using a clean, dry spoon, carefully spoon some hot oil over the ginger-scallion mixture atop the sole, then drizzle the sole with as much tamari as you like.

7

Serve

Transfer the rice and bok choy mixture to individual bowls. Present the sole in its bowl at the table. Drizzle any remaining tamari and oil on top just before eating.

Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 7g, Saturated Fat: 2.5g (13% DV), Cholesterol: 65mg (22% DV), Sodium: 1130mg (47% DV), Carbohydrates: 94g (31% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Fish, Soybeans