Taiwanese-style sole with five-spice sweet potato and wilted greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Taiwanese-style sole with five-spice sweet potato and wilted greens

Gluten-Free, Soy-Free, Family-Friendly, Paleo, Dairy-Free

2 Servings, 530 Calories/Serving

35–50 Minutes

Ginger! Garlic! Five-spice powder! Fish sauce! This paleo fish dish pulls no punches when it comes to satisfying strong flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 red or green fresh chile such as serrano or jalapeño (optional)
  • Umami sauce base (coconut aminos - coconut vinegar - fish sauce - sesame oil)
  • 1-inch piece fresh ginger
  • 1 or 2 cloves peeled fresh garlic
  • 1 yellow onion
  • 1 sweet potato
  • 1 bunch curly-leaf kale (about ½ pound)
  • Seafood options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 1½ teaspoons five-spice powder

Nutrition per serving

Calories: 530, Protein: 24g (48% DV), Fiber: 10g (40% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 1180mg (49% DV), Carbohydrates: 55g (18% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the chile sauce

  • If using the fresh chile, remove the stem, ribs, and seeds from the chile; finely chop the chile. Wash your hands after handling.
In a small bowl, stir together the umami sauce base and as much fresh chile as you like. Set aside.

2

Prep the ginger, garlic, and vegetables

  • Grate the ginger or peel and thinly slice into matchsticks.
  • Thinly slice the garlic.
  • Peel the onion and cut into ¼-inch-thick slices.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, the slices crosswise into ½-inch cubes.
  • Strip the kale leaves from the stems; coarsely chop the leaves.

3

Cook the seafood and ginger-garlic garnish

For the fish (sole or halibut):
  • Pat the fish 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 [2 to 3 TBL] oil until hot but not smoking. Working in batches if needed, add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole and 3 to 5 minutes per side for halibut. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

In the same pan used for the seafood, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the ginger and garlic and cook, stirring occasionally, until lightly browned and crisp, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.

4

Cook the stir-fry

In a wok or another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion and cook until starting to soften, 1 to 2 minutes. Add the sweet potato and five-spice powder and cook, stirring occasionally, until the potato is just tender, 4 to 5 minutes. Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes.

5

Warm the chile sauce

In the same pan used for the seafood and ginger-garlic garnish, stir in the chile sauce and heat over medium heat until warmed through, 1 to 2 minutes.

Serve

Transfer the seafood to individual plates, top with the ginger-garlic garnish, and pour the chile sauce over the seafood. Serve the sweet potato and kale alongside.
Kids Can!
  • Scrub the sweet potato.
  • Strip the kale leaves.
  • Add the ginger-garlic garnish.