Steamed Ginger Sole with Lemon Soy Sauce Recipe

Name: Steamed Ginger Sole with Lemon Soy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Special equipment: bamboo or collapsible steamer
2
Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl.
3
Add the scallion whites to the sauce.
4
Mix the scallion greens with the ginger in another small bowl.
5
Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern).
6
Cut the fillets lengthwise along the natural seam that runs down the center of each piece.
7
Lightly season the skin-side of the fish with salt and pepper.
8
Then scatter the scallions and ginger on top.
9
Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside.
10
Secure with a toothpick if desired.
11
Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat.
12
Lay the Napa leaves in a bamboo or collapsible steamer.
13
Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around.
14
Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes.
15
Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
16
Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce.
17
Serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons soy sauce, 1/2 teaspoon finely grated lemon zest, Juice from 1/2 a lemon, 1 teaspoon toasted sesame oil, and more.

Yes, Steamed Ginger Sole with Lemon Soy Sauce falls under the Seafood 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.

That's it — enjoy your meal!

Steamed Ginger Sole with Lemon Soy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions