Sizzling ginger-scallion sole with bok choy and jasmine rice
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.
- 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
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.
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.
Cook the rice
- In a fine-mesh strainer, rinse the rice.
While the mushrooms soak and the rice cooks, prepare the remaining ingredients.
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.
Cook the sole
- Pat the sole dry with a paper towel; season lightly with salt and pepper.
Cook the bok choy and mushrooms
While the bok choy cooks, heat the oil.
Warm the oil; finish the sole
Nutrition per serving: 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). Not a significant source of trans fat.
Contains: Fish, soy.