My Steamed Sole And Vegetables – a delicious recipe with soy sauce, white wine, onion powder, sugar, fresh gingerroot, sole fillets. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Combine 3 tablespoons soy sauce, wine, onion powder, sugar and ginger in shallow pan; add fillets, turning to coat both sides well. Let stand 10 minutes; turn over once.
2
Meanwhile, toss carrot and zucchini with remaining soy sauce; pour off excess sauce. Turn vegetables out onto 8-inch round heatproof plate.
3
Remove fillets from marinade; spread out flat and sprinkle with 2 tablespoons green onions. Starting at thinner end, roll up fillet, jellyroll fashion; arrange, seam side down, on vegetables.
4
Place plate on large steamer rack set in large pot or wok of boiling water. (Do not allow water level to reach plate.) Steam, covered, 12 minutes, or until fish flakes easily with fork.
5
Sprinkle remaining 1 tablespoons green onions evenly over fish.
31
kcal
Calories
6
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 tablespoons light soy sauce, divided, 3 tablespoons dry white wine, 1 teaspoon onion powder, 1/2 teaspoon sugar, and more.
Yes, My Steamed Sole And Vegetables falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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