-
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.
