Fillet of Sole with Crispy Ginger and Baby Bok Choy
- Total Time
The bok choy and sole are delicious but the ginger's the clincher in this recipe. So crisp and flavorful, we snacked on it all afternoon.
canola oil2 Tbsp, divided
uncooked sole16 oz, four 4-oz fillets
ginger root2 piece(s), fresh, about 2-inches each, peeled, cut in thin matchsticks
low sodium soy sauce2 Tbsp, divided
cooking spray1 spray(s)
garlic clove(s)2 clove(s), medium, thinly sliced
ginger root1 tsp, fresh, minced
uncooked bok choy8 oz, baby-variety, cut in half lengthwise and washed in cold water
- 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.
- 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.
- 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.
- To serve, place 1/2 cup of bok choy on a plate; top with 1 fillet and 2 tablespoons of ginger.