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Steamed sole & broccoli with black bean sauce

1
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Placing the broccoli in the steaming water allows it to become tender while the fish steams. A hint of scallions inside the folded fish fillet imparts some flavor, complemented by the richly flavored sauce full of zest and umami in part thanks to the fermented black bean sauce. Sole is a great option here but other flaky white fish such as grouper, flounder or cod, are also wonderful options. Serve with some steamed brown rice.

Ingredients

Broccoli

1 pound(s), florets (about 5 cups)

Water

1 cup(s)

Uncooked sole

20 oz, 4 5-ounce fillets

Dark sesame oil

1½ tsp

Scallions

3 medium, chopped

Reduced sodium chicken broth

⅓ cup(s)

Unseasoned rice vinegar

2 Tbsp

Low sodium soy sauce

1 Tbsp

Black bean sauce

2 tsp

Fresh ginger

2 tsp, minced

Garlic

1 clove(s), minced

Cornstarch

1 tsp

Instructions

  1. Combine broccoli and water in 10-inch skillet, spreading broccoli in even layer.
  2. Spray bottom of steamer basket with nonstick spray. Brush sole fillets with 1 teaspoon oil, sprinkle one side with scallions, and fold each fillet in half lengthwise. Place in steamer basket and set basket in skillet. Cover and bring to boil. Reduce heat and simmer until broccoli is tender and sole is just opaque throughout, 6–8 minutes.
  3. Meanwhile, whisk broth, vinegar, soy sauce, black bean sauce, ginger, garlic, cornstarch, and remaining ½ teaspoon oil together in small sauce-pan until smooth. Set over medium-high heat and cook, stirring often, until mixture comes to boil and thickens, about 2 minutes.
  4. Place 1 fillet on each of 4 plates. Remove steamer basket from skillet and drain broccoli. Divide broccoli evenly among plates; drizzle sauce evenly over sole and vegetables.
  5. Serving size: 1 fillet, ¾ cup broccoli, and scant 2 tablespoons sauce

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