- 1/2 cup light soy sauce
- 2 tablespoons sugar
- 1/2 cup Shaohsing rice wine
- 1/2 teaspoon five-spice powder
- 2 pounds sole fillet, cut into 8 pieces
- 1 (1-inch) piece fresh ginger, finely julienned
- 6 tablespoons vegetable oil
- 8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise
- Stir-Fried Baby Bok Choy
- In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
- Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
- Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
- While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
- Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.