Fillet of Sole with Crispy Ginger and Baby Bok Choy
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Sole, a quick-cooking, mild fish, is topped with slightly-spicy, pan-fried ginger for a perfect flavour combo. Bright green bok choy adds a stunning colour contrast.
Ingredients
Canola oil
2 tbsp(s), divided
Uncooked sole
16 oz, four 4-oz fillets
Ginger root
2 piece(s), fresh, about 2-inches each, peeled, cut in thin matchsticks
Low sodium soy sauce
2 tbsp(s), divided
Cooking spray
1 spray(s)
Garlic clove
2 clove(s), medium, thinly sliced
Ginger root
1 tsp(s), fresh, minced
Uncooked bok choy
8 oz, baby-variety, cut in half lengthwise and washed in cold water
Instructions
1
Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fish in skillet and cook, gently flipping fillets so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.
2
Add remaining tablespoon of oil to same skillet. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.
3
Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
4
To serve, place 1/2 cup of bok choy in the centre of 4 plates. Top each with 1 piece of fish and 2 tablespoons of crispy ginger.
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