Ginger Soy Sole, Rice and Sugar Snap Peas
Why we love it:
- 1 cup Basmati Rice (White)
- 11⁄2 cups Water
- 2 teaspoons Kosher Salt. (divided)
- 11⁄4 pounds Sole Filet (boneless, skinless - petrale or english is nice)
- 10 ounces Sugar Snap Peas (go with your available pack size, or if buying in bulk, 1 large handful per serving)
- 2 Tablespoons Unsalted Butter
- 1⁄4 cup Extra Virgin Olive Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Rice Vinegar
- 2 teaspoons Sesame Oil
- 1 teaspoon Brown Sugar (or honey, or omit)
- 2 Tablespoons Fresh Ginger (minced, about 2 inches of the root)
- 2 cloves Garlic (minced)
Combine the rice, water and 1 teaspoon of salt in a medium pot with a tight fitting lid. Bring it to a boil, then stir well. Turn down the heat to the lowest possible setting and cover the pot. Steam for 18 minutes then turn off the heat and let it rest until serving.
If the ginger has a thin, moist looking skin, you can mince right through the skin. If it's dry or woody, use a regular teaspoon to scrape it off before mincing.
In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger.
Place the fish on a work surface and pat the top try with a paper towel. Sprinkle the tops with ½ teaspoon of salt.
In a large non-stick pan, melt 1 teaspoon of butter over medium heat. Place the fish in the pan, skin side up. The skin is removed, but you can see a light silver-gray shadow of it, or its the flatter of the sides. Let it sear for about 5-6 minutes, or until the fish is lightly browned and when you look at the edges, you can see that it has become opaque about halfway or more up the sides. Gently flip the fish and cook the other side.
As soon as you flip, spoon the sauce over the filets. Cook the second side for about 3-4 minutes, depending on the thickness of your fish. During this time, occasionally tilt the pan and spoon the sauce from the sides on top of the filet again to baste it. Cook as long as needed to get to medium doneness - which looks like the tops are flaky and opaque and just a little shiny. If unsure, you can flake the piece in the center a bit to see if its flaky. If you need more cooking, you can cover the pan for 1-2 minutes during this time.
Meanwhile, de-string the peas if they need it. To tell, bite into one raw and if you can’t easily bite it in half it probably needs it. Also, if its has a stem end and maybe a little leaf, you definitely need to. Use a paring knife to nip the stem end and before cutting all the way through, pull back along the top, flat side of the pea and the string should peel back.
Heat 1 tablespoon of the butter over high heat in a large flat pan. When melted, add the peas and the remaining ½ teaspoon of salt. Stir occasionally and cook until bright green and tender, about 4 minutes.
When the fish is cooked, remove the filets to a plate and add the remaining 2 teaspoons of butter to the pan. Swirl it to melt over very low heat. Plate the rice and scatter peas on the side, Set fish in the center and pour the sauce over top.