Leaf-wrapped Asian sole

Steaming fish ensures the flavours are retained. Here, ginger and soy sauce
add intensity.
INGREDIENTS
4 sole fillets, about 175g (6oz) each
4 tsp lemon juice
4 tsp soy sauce
2 tsp grated fresh root ginger
sesame oil, for drizzling
16–20 large pak choi leaves, tough stalks removed
METHOD
1 Drizzle each sole fillet with 1 tsp lemon juice, 1 tsp soy sauce, 1⁄2 tsp ginger, and a light, even
drizzle of sesame oil. Gently roll the fillets lengthways and arrange them on a heatproof plate.
2 Fill a large saucepan fitted with a steamer rack with 2.5cm (1in) water; bring to the boil, then
reduce the heat to a simmer.
3 In a separate pan of simmering water, blanch the pak choi leaves for several seconds, or until
soft, then drain and refresh briefly in a bowl of iced water. Drain again.
4 Wrap each rolled fillet in 4–5 pak choi leaves, securing with cocktail sticks if necessary. Set the
plate with the fish on the steamer rack, place the lid on the steamer, and steam for 8–10 minutes,
or until the fish is opaque.
GOOD WITH A mix of stir-fried vegetables, or boiled white rice.

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