Recipe courtesy of Team A Eggheads

Miso marinated Sole topped with Jasmine Rice with Fried Ginger and Orange Fennel Salad and Braised Bok Choy

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  • Level: Easy
  • Total: 1 hr 18 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 38 min
  • Yield: 3 servings
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Miso marinated Sole: 

1/4 cup white miso

1/4 cup mirin

1/4 cup sake

1/4 cup brown sugar

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 (1-inch) piece ginger root, sliced

2 garlic cloves, minced

3 fillets sole

Oil, to saute

Jasmine Rice, recipe follows

Orange Fennel Salad, recipe follows

Braised Boy Choy, recipe follows

Jasmine Rice:

1/4 cup olive oil

1 tablespoon sliced ginger

1 cup jasmine rice

1 teaspoon black sesame seeds

Orange Fennel Salad:

1 bulb fennel

1/8 cup chopped orange segments

1 teaspoon minced garlic

1/8 cup olive oil

1 teaspoon sugar

Salt and freshly ground pepper

Braised Bok Choy:

1 tablespoon ginger oil

3 heads baby bok choy, cleaned

1/4 cup chicken stock

1 teaspoon soy sauce


  1. In a medium sized bowl, combine all of the ingredients and stir to combine. Marinate the sole fillets in the mixture for approximately 1/2 hour. Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the sole fillets and cook the marinated sole for approximately 4 minutes per side, or until they are cooked through. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Jasmine Rice:

  1. In a medium sized saute pan, heat oil over medium-high heat. Add the sliced ginger and fry the pieces until they are browned and crispy. In a small saucepan, bring 2 cups of water to a rolling boil. Add the rice to the pot and turn down the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. Before serving, stir the fried ginger and black sesame seeds into the pot.

Orange Fennel Salad:

  1. Clean and slice the fennel bulb into thin strips. In a medium sized bowl, combine all of the remaining ingredients. Mix the fennel strips into the bowl with the vinaigrette and toss everything together. Set aside.

Braised Bok Choy:

  1. In a large saute pan, heat ginger oil over medium-high heat. Add the cleaned stalks of bok choy into the pan and allow the stalks to simmer in the oil. Add chicken stock and soy sauce to the pan and cover the pan until the bok choy becomes tender.