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Ginger-Scallion Petrale Sole with Bok Choy

YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 20 minutes | Total: 25 minutes 

Ginger-Scallion Petrale Sole Soup

Recipe by Heather Arndt Anderson of


  • 1 tbsp neutral cooking oil

  • 4 baby bok choy, quartered lengthwise

  • 3 scallions thinly sliced

  • 2” piece of ginger, peeled and thinly sliced

  • 2 cloves garlic, minced

  • ¼ cup chopped cilantro, plus a few sprigs for garnish

  • 2 tbsp light soy sauce

  • ¼ tsp sugar

  • ½ tsp corn starch

  • 3 tbsp water or low-sodium chicken broth

  • 1 lb petrale sole fillets

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 tsp sesame oil


Step 1

Preheat the oven to 375° F. Heat the oil in a large pan over medium heat. Reserve 2 tablespoons of scallions for garnish, then stir-fry the bok choy, remaining scallions, ginger, garlic, and cilantro for 5 minutes. Remove from heat.

Step 2

While the bok choy and aromatics are cooking, stir the soy sauce, salt, sugar, corn starch, and water or broth together until the corn starch is dissolved.

Step 3

Season the petrale sole fillets on both sides with salt and pepper, then lay the fillets over the cooked bok choy and aromatics. Drizzle on the sesame oil and then pour the soy sauce mixture over the top.

Step 4

Slide the pan into the oven and cook for 15 minutes, or until the tip of a butter knife can easily flake the fish. Top with the scallion and cilantro garnish and serve with steamed rice.

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