Beijing Fillet of Sole the Editors of Publications International, Ltd.
Beijing Fillet of Sole
These rolled, stuffed fillets are easy to make and they bake in just 30 minutes.
Makes 4 servings
|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|
- 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.
- 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.
- Sprinkle rolls with sesame seeds. Bake 25 to 30 minutes or until fish flakes when tested with fork. Serve with snow peas.
|Serving Size:||1 roll|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||29 %|
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