Sake-Steamed Sole with Spicy Slaw

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  • Total Time

    Prep: 25 min. Cook: 10 min.


  • Makes

    4 servings

  • Ingredients

  • 3/4 cup chicken broth
  • 1/2 cup sake
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 sole or whitefish fillets (4 ounces each)
  • SLAW:
  • 1-1/2 cups shredded Chinese or napa cabbage
  • 1/3 cup each julienned cucumber, radishes, carrot and sweet red pepper
  • 2 jalapeno peppers, seeded and julienned
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced fresh mint
  • 2 tablespoons plus 2 teaspoons rice vinegar
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Directions

  • In a large skillet, combine the first seven ingredients. Bring to a boil; add fish. Reduce heat; cover and simmer for 8-10 minutes or until fish flakes easily with a fork.
  • Meanwhile, in a large bowl, combine the cabbage, cucumber, radishes, carrot, red pepper, jalapenos, cilantro and mint. In a small bowl, combine the vinegar, soy sauce, salt and pepper; pour over vegetables and toss to coat. Serve with fish.

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