Later On

A blog written for those whose interests more or less match mine.

Quick Steamed Petrale Sole with Ginger-Garlic Mustard Greens

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This recipe we’ve had a couple of times, and it’s excellent. The original, by Melissa Clark, is here; the version below reflects my changes (one of which is to use Petrale sole in place of flounder, since I never see flounder here—must be an East Coast fish).

1 tablespoon avocado oil (high smoke point) or olive oil
1 tablespoon toasted sesame oil, more for drizzling
6 garlic cloves, minced
1 1-inch-thick slice peeled fresh ginger root, grated (about 2 tablespoons)
2 bunches mustard greens, cleaned and chopped, including stems
1 tablespoon soy sauce, more for drizzling
1 tablespoon Red Boat fish sauce
2 tablespoons water
1.5 pounds Dover sole (2 lbs is doable, but you have to cook it substantially longer)
Kosher salt and freshly ground black pepper

Heat oils in a large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce, fish sauce, and water, and sauté until greens are partially cooked, 10 minutes longer.

Spread greens out in pan. Season sole with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 10-12 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time. (That’s never been a problem)

Uncover pan and drizzle with a little sesame oil and soy sauce. Use a slotted spoon to transfer a section of the dish, fish and greens, to plates or bowls.

This good enough that we’ve repeated. The combination works very well.

Written by LeisureGuy

23 April 2017 at 6:36 pm

Posted in Food, Low carb, Recipes

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