Leaf-Wrapped Asian Sole

1. 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.

2. 2

   Gently roll the fillets lengthwise and arrange them on a heatproof plate.

3. 3

   Fill a large saucepan fitted with a steamer with 1in (5cm) water; bring to the boil, then reduce the heat to a simmer.

4. 4

   Blanch the bok choy leaves for several seconds in the water, or until soft, then place them briefly into a bowl of iced water.

5. 5

   Wrap each fillet in 45 leaves, securing with cocktail sticks if necessary.

6. 6

   Set the plate with the fish on the steamer rack, place the lid on the steamer, and steam for 810 minutes, or until the fish becomes opaque.

7. 7

   Good with a mix of stir-fried vegetables, or with boiled white rice.

8. 8

   Variation:

9. 9

   Spinach-Wrapped Sole: Use unblanched leaf spinach instead of bok choy.

10. 10

    Replace the soy sauce, ginger, and sesame oil with a little butter over the fillets, and sprinkle with chopped tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.