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1
In a medium sized bowl, combine all of the ingredients and stir to combine.
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2
Marinate the sole fillets in the mixture for approximately 1/2 hour.
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3
Heat a large saute pan over medium heat.
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4
Add enough oil to lightly coat the bottom of the pan and heat.
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5
Add the sole fillets and cook the marinated sole for approximately 4 minutes per side, or until they are cooked through.
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6
A viewer, who may not be a professional cook, provided this recipe.
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7
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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8
Jasmine Rice:
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9
1/4 cup olive oil
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10
1 tablespoon sliced ginger
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11
1 cup jasmine rice
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12
1 teaspoon black sesame seeds
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13
In a medium sized saute pan, heat oil over medium-high heat.
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14
Add the sliced ginger and fry the pieces until they are browned and crispy.
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15
In a small saucepan, bring 2 cups of water to a rolling boil.
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16
Add the rice to the pot and turn down the heat to low.
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17
Cover the pot and allow the rice to simmer until all of the water is absorbed.
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18
Before serving, stir the fried ginger and black sesame seeds into the pot.
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19
1 bulb fennel
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1/8 cup chopped orange segments
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1 teaspoon minced garlic
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22
1/8 cup olive oil
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1 teaspoon sugar
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24
Salt and freshly ground pepper
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25
Clean and slice the fennel bulb into thin strips.
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26
In a medium sized bowl, combine all of the remaining ingredients.
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27
Mix the fennel strips into the bowl with the vinaigrette and toss everything together.
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28
Set aside.
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29
Braised Bok Choy:
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30
1 tablespoon ginger oil
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31
3 heads baby bok choy, cleaned
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32
1/4 cup chicken stock
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33
1 teaspoon soy sauce
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34
In a large saute pan, heat ginger oil over medium-high heat.
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35
Add the cleaned stalks of bok choy into the pan and allow the stalks to simmer in the oil.
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36
Add chicken stock and soy sauce to the pan and cover the pan until the bok choy becomes tender.
