I found this dish while searching for new low-calorie dishes to make our gyming & dieting more plesant. This dish is FABULOUS!!!! Quick, super flavorful and satisfying! Each serving is only 197 calories! I would suggest making a side dish to go along with this main and/or throwing in another carrot and some more mushrooms to round out a dinner. (Or if you want to wait a little bit, I have a really awesome stir-fryed asparagus side dish that I’m going to post about soon..)
Anyways, this dish is relatively easy to throw together, but it ends up looking pretty fancy… Plus I learned a new way to cook fish! Enjoy!
Servings: 4
Prep time: 15 mins
Cook time: 11 mins
Ingredients:
- 3 tablespoons soy sauce
- 1/2 teaspoon finely grated lemon zest
- Juice from 1/2 a lemon
- 1 teaspoon toasted sesame oil
- 2 bunches scallions, whites and greens separated, thinly sliced
- 1/2 teaspoon finely grated peeled fresh ginger
- 4 (6-ounce) sole fillets
- salt and pepper
- 4 large Napa cabbage leaves
- 1 medium carrot, thinly sliced on the bias
- 8 shiitake mushroom, stems trimmed and discarded
- Special equipment: bamboo or collapsible steamer (we used this but it only fits about 2 sole fillets in it at a time.)
Directions:
Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.Mix the scallion greens with the ginger in another small bowl.
Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick.
Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.