| Level: | Intermediate |
| Total: | 26 min |
| Prep: | 15 min |
| Cook: | 11 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons soy sauce
- 1/2 teaspoon finely grated lemon zest
- Juice from 1/2 a lemon
- 1 teaspoon toasted sesame oil
- 4 bunches scallions, whites and greens separated, thinly sliced
- 1/2 teaspoon finely grated peeled fresh ginger
- 4 (6-ounce) sole or other flat fish fillets
- Kosher salt and freshly ground black pepper
- 4 large Napa cabbage leaves
- 1 medium carrot, thinly sliced on the bias
- 8 shiitake mushroom, stems trimmed and discarded
Instructions
- Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.
- Mix the scallion greens with the ginger in another small bowl.
- Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired.
- Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
- Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.
Nutrition Facts
| Calories | 197 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 2 grams |
| Protein | 33 grams |
Reviews
I was going to make this but sole and ginger don’t go together.
This was better than I had expected, especially the sauce! I modified it a bit by changing the amount to sesame oil to 1tbsp, and I also added some chili/hot sauce (about 1tsp) for some kick, and about 1tbsp of sweet soy sauce to take the edge off the lemon. I also squished the white scallions while in the sauce with a fork to bring out the flavour and change the texture of the scallion. Like other posters said, I added a lot more veggies (leafy greeens – either more napa, or any other asian leafy green) and served it all atop a bed of rice. Quick, easy, and tasty!
I didn’t have napa cabbage, but I had fresh brussel sprouts..I thin sliced them along with carrots in my food processor and put that mixture under the fish. I also added mirin to the sauce…delicious!
Loved this quick, easy, delicious dish! One change that I will make is to shred the cabbage rather than leaving large leaves whole to line the steamer basket. This will allow for easier closure of the lid. The carrots & mushrooms serve more as garnish & seasonings. I would recommend preparing a vegetable side dish rather than overcrowding the steamer basket. Why reserve this lovely meal for summer time! Serve it often! Thanks Food Network Kitchen!
Terrible! While I like the idea of the quick steaming of the fish, because of the speed at which it cooks the scalion inside was left raw and the combination with the ginger (which both my wife and I usually love) was over powering.
I made this last night for the 3 of us. It was amazing. The only comment I got was, It wasn’t enough vege. Next time i will add more mushroom and carrots than the recipe called for.
This recipe was delicious. The lemon- sesame oil-soy sauce was so flavorful and paired with the steamed fish and vegetables, it was just delicious and light. A great spring/summer meal.
Oh man, this is soooo easy and soooo tasty! I cut the cabbage into smaller pieces and probably used more veggies than it called for, including white mushroom quarters…also used tilapia…will add even more veggies next time…the steaming is easy, and the sauce is just great!!
This was perfect for a light lunch. It was incredibly quick and easy to prepare and tasted fantastic! I don’t really like shiitake mushrooms so I just omitted them.
I was surprised by how much I enjoyed this. The lemon soy sauce was really refreshing with the fish. I plan to make this the next time my parents come over for dinner!