Miso marinated sole topped with jasmine rice with fried ginger and orange fennel salad and braised bok choy

Delight in the exquisite flavors of miso-marinated sole served alongside fragrant jasmine rice, crispy fried ginger, zesty orange fennel salad, and tender braised bok choy. Perfect harmony of taste awaits!

Ingredients:

• 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
• 1/4 cup olive oil
• 1 tablespoon sliced ginger
• 1 cup jasmine rice
• 1 teaspoon black sesame seeds
• 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
• 1 tablespoon ginger oil
• 3 heads baby bok choy, cleaned
• 1/4 cup chicken stock
• 1 teaspoon soy sauce

Instructions:

1. In a medium mixing bowl, mix together all the components and blend well. Allow the sole fillets to soak in the mixture for about 30 minutes. Warm a spacious frying pan over medium heat. Pour in sufficient oil to coat the bottom lightly and heat it. Place the sole fillets in the pan and cook them for around 4 minutes on each side, or until they are fully cooked. This recipe is provided by a non-professional cook. The FN chefs have not experimented with this recipe; hence, we cannot guarantee the outcome.,In a medium-sized frying pan, heat oil over medium-high heat. Cook the ginger slices until they turn crispy and golden brown. In a small pot, bring 2 cups of water to a vigorous boil. Put the rice in the pot and reduce the heat to low. Cover and let the rice simmer until all the water is absorbed. Just before serving, mix in the fried ginger and black sesame seeds.,Slice the fennel bulb thinly. Combine all the other components in a medium bowl. Toss the fennel slices with the vinaigrette mixture in the bowl, ensuring they are well coated. Set it aside.,In a large frying pan, warm up the ginger-infused oil over medium-high heat. Place the cleaned bok choy stems in the pan and let them simmer in the oil. Pour in the chicken stock and soy sauce, cover the pan, and cook until the bok choy stalks are tender.,

Summary:

• Calories: 4569 kcal
• Fat: 343 g
• Protein: 97 g
• Carbs: 253 g
• Potassium: 3269 mg
• Magnesium: 322 mg