Ingredients for My Steamed Sole And Vegetables
- Light Soy Sauce
- Dry White Wine
- 1 teaspoon onion powder
- 1 tablespoon sugar
- Fresh Gingerroot
- Sole Fillets
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 3 tablespoons chopped green onions
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How to Make My Steamed Sole And Vegetables
- In a shallow dish, whisk together 3 tablespoons soy sauce, 2 tablespoons dry white wine, 1 teaspoon onion powder, 1 tablespoon sugar, and 1 teaspoon grated ginger.
- Add sole fillets to the marinade, ensuring both sides are well coated.
- Marinate for 10 minutes.
- Flip the fillets once halfway through marinating.
- While the sole marinates, toss 1 cup sliced carrots and 1 cup sliced zucchini with 1 tablespoon soy sauce.
- Pour off any excess sauce from the vegetables.
- Arrange the carrots and zucchini on an 8-inch round heatproof plate.
- Remove the sole fillets from the marinade.
- Gently spread each fillet flat and sprinkle with 2 tablespoons chopped green onions.
- Starting from the thinner end, tightly roll each fillet like a jelly roll.
- Place the rolled fillets, seam-side down, on top of the vegetables on the plate.
- Place the plate on a large steamer rack set inside a large pot or wok filled with boiling water.
- Cover and steam for 12 minutes, or until the fish flakes easily with a fork.
- Sprinkle the remaining 1 tablespoon of chopped green onions evenly over the steamed fish and vegetables.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
11g
Fat
2g
Carbs
2g
