Leaf-Wrapped Asian Sole

Updated February 23, 2016

Gently steamed fish makes a healthy, tasty supper.

Steaming fish ensures that none of the flavors are lost during cooking.

Nutritional Benefits: Low fat

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time10 min

Cooking Time - Text10

Cooking Methodsteaming



Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, low carb, low cholesterol, low saturated fat, low-fat, peanut free, tree nut free

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturelight


  • 4 sole fillets, about 6 oz (175g) each
  • 4 tsp fresh lemon juice
  • 4 tsp soy sauce
  • 2 tsp fresh ginger, peeled and grated
  • Asian sesame oil, to drizzle
  • ¼ tsp ground white pepper
  • 16–20 large bok choy leaves, tough stalks removed


Drizzle each sole fillet with 1 tsp lemon juice, 1 tsp soy sauce, ½ tsp ginger, and a light, even drizzle of sesame oil. Gently roll the fillets lengthwise and arrange them on a heatproof plate.

Fill a large saucepan fitted with a steamer with 1in (2.5cm) water; bring to the boil, then reduce the heat to a simmer.

Blanch the bok choy leaves for several seconds in the water, or until soft, then place them briefly into a bowl of iced water.

Wrap each fillet in 4–5 leaves, securing with cocktail sticks if necessary. Set the plate with the fish on the steamer rack, place the lid on the steamer, and steam for 8–10 minutes, or until the fish becomes opaque.

Good with a mix of stir-fried vegetables, or with boiled white rice.


Spinach-Wrapped Sole: Use unblanched leaf spinach instead of bok choy. Replace the soy sauce, ginger, and sesame oil with a little butter over the fillets, and sprinkle with chopped tarragon.



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