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Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Beijing Fillet of Sole
Yield: Makes 4 servings
These rolled, stuffed fillets are easy to make and they bake in just 30 minutes.
Ingredients:
2
tablespoons reduced-sodium soy sauce
2
teaspoons dark sesame oil
4
sole fillets (6 ounces each)
1-1/4
cups shredded cabbage or coleslaw mix
1/2
cup crushed chow mein noodles
1
egg white, lightly beaten
2
teaspoons sesame seeds
1
package (10 ounces) frozen snow peas, cooked and drained
Preparation:
1.
Preheat oven to 350°F. Combine soy sauce and oil in small bowl. Place sole in shallow dish. Lightly brush both sides of sole with soy sauce mixture.
2.
Combine cabbage, noodles, egg white and remaining soy sauce mixture in medium bowl. Spoon evenly over each fillet. Roll up fillets. Place, seam side down, in shallow foil-lined roasting pan.
3.
Sprinkle rolls with sesame seeds. Bake 25 to 30 minutes or until fish flakes when tested with fork. Serve with snow peas.
Nutritional Information:
| Serving Size: 1 roll | |
| Fiber | <1 g |
| Carbohydrate | 6 g |
| Cholesterol | 80 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 29 % |
| Calories | 252 |
| Protein | 34 g |
| Sodium | 435 mg |
Dietary Exchange:
| Meat | 4 |
| Vegetable | 1-1/2 |
This recipe appears in:
Chinese
