- Blend 3 Tbsp. soy sauce, wine, onion powder, sugar and ginger in shallow pan; add fillets, turning to coat both sides well. Let stand 10 minutes; turn over once.
- Meanwhile, toss carrot and zucchini with remaining soy sauce; pour off excess sauce. Turn vegetables out onto 8-inch round heatproof plate.
- Remove fillets from marinade; spread out flat and sprinkle with 2 Tbsp. green onions. Starting at thinner end, roll up fillet, jellyroll fashion; arrange, seam side down, on vegetables.
- Place plate on large steamer rack set in large pot or wok of boiling water. (Do not allow water level to reach plate.) Steam, covered, 12 minutes, or until fish flakes easily with fork.
- Sprinkle remaining 1 Tbsp. green onions evenly over fish. Total Carbohydrates Per Serving: 5 grams
Steamed Sole & Vegetables
ingredients
4 tablespoons Kikkoman Soy Sauce, divided
3 tablespoons dry white wine
1 teaspoon onion powder
1/2 teaspoon sugar
1-1/2 teaspoons minced fresh ginger root
4 fresh sole fillets, each about 4 ounces
1 large carrot, julienned
1 medium zucchini, julienned
3 tablespoons minced green onions and tops, divided
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
