(Yield: 2 to 3 servings)
3/4 pound sole fillets
1 tablespoon slivered fresh ginger root
2 green onions, slivered
1 tablespoon Kikkoman Soy Sauce
1/2 teaspoon dry sherry
1/4 teaspoon Oriental sesame oil
1 tablespoon vegetable oil
- Arrange fish on heatproof plate that fits in bamboo steamer or on wire rack placed in large skillet with cover. Sprinkle ginger and green onions evenly over fish.
- Combine soy sauce, sherry and sesame oil in small bowl.
- Pour enough water into wok or large skillet to measure about 1 inch below steamer or rack; bring to boil. Place plate in steamer or on rack. Cover and steam 2 to 3 minutes, or until fish flakes easily when tested with fork. Drain off liquid from plate; keep fish warm. Heat vegetable oil in small saucepan until very hot; drizzle evenly over fish. Immediately top with soy sauce mixture. Total Carbohydrates Per Serving: 2 grams
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