- 2
Ingredients
- 2 sole fillets (about 3/4 pound total)
- 12 snow peas
- 12 black mushrooms; if dried, soak in hot water for 40 minutes or until soft, remove stems and discard
- 2 tablespoons finely julienne fresh ginger
- 2 scallions, cut into 2-inch pieces
- 2 tablespoons dry sherry or rice wine
- 1 tablespoon soy sauce
- 1/2 tablespoon vegetable oil
Preparation
Step 1
Rinse the sole fillets and pat them dry with paper towels. Cut each fillet in half lengthwise, then in half crosswise.
In a large heat-proof plate with a raised rim, place the fillet pieces in one layer. Distribute the snow peas and the mushrooms over the fillets. Sprinkle with the ginger and scallions.
In a small bowl, mix the sherry or rice wine, soy sauce, and the oil. Pour the mixture over the fillets.
In a shallow saucepan or skillet large enough to hold the plate, place a steamer rack that stands about 2 inches above the bottom. Add 1 inch of water to the saucepan and bring to a boil. Place the plate of fish on the steamer rack. Cover the saucepan and steam the fish for 6 minutes over high heat.
Carefully remove the plate from the saucepan. There will be about 1/4 cup of liquid on the plate. Spoon the liquid over the fish and serve.
Note: If you do not have a steamer rack, try a plate on top of three empty cans with both tops and bottoms removed. Low tuna cans work extremely well.