Steamed sole & broccoli with black bean sauce
1
Points®
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)
Water
1 cup(s)
Uncooked sole
20 oz
Dark sesame oil
1½ tsp
Scallions
3 medium
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
Garlic
1 clove(s)
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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