Photo of Fillet of sole with crispy ginger and baby bok choy by WW

Fillet of sole with crispy ginger and baby bok choy

Total Time
30 min
15 min
15 min
The bok choy and sole are delicious in this preparation, but the ginger's the clincher. So crisp and flavorful, we snacked on the garnish all afternoon, so we recommend you cook a double batch! This recipe is ideal when you want a one-skillet supper with minimal clean up required, but don't want to give up on originality or flavor. Garlic, ginger and soy are the culinary trinity that give this dish its signature Asian flair, and the ginger and soy are used repetitively in this recipe, providing a layering of their flavors. Nothing else is required to make this a full meal, but you could always add some steamed brown rice to absorb this creation's great flavors.


Canola oil

2 Tbsp, divided

Uncooked sole

16 oz, four 4-oz fillets

Fresh ginger

2 piece(s), fresh, about 2-inches each, peeled, cut in thin matchsticks

Less sodium soy sauce

2 Tbsp, divided

Cooking spray

1 spray(s)


2 clove(s), thinly sliced

Fresh ginger

1 tsp, fresh, minced

Uncooked bok choy

8 oz, baby-variety, cut in half lengthwise and washed in cold water


  1. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fillets in skillet and cook, flipping fillets gently 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; place over medium-high heat. 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 over medium-high heat 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 on a plate; top with 1 fillet and 2 tablespoons of ginger.