Ginger Steamed Filet of Sole

Ginger is one of the best natural helpers for digestion. Steaming is one of the best cooking methods for maintaining nutrients in food, and the integrity of Udo's Oil.

Ingredients
4 4 oz filets of sole (option: use red snapper, cod, wild salmon)
4 Slices of medium firm tofu, 3/8" thick
1/2 tsp Salt
1 Tbsp Ginger root, slivered
1 clove Garlic, minced
1/2 tsp Tamari or light soy sauce
1/2 tsp Sugar
1 Tbsp Rice wine, or dry sherry (optional)
2 Tbsp Udo's 3•6•9 Oil Blend
2 Tbsp Green onions, slivered

Pour water into a pan to 3/4" depth. Place a steaming rack in the pan, cover and bring water to the boil. Place tofu slices in one layer in a shallow dish suitable for steaming. Place filets on top of tofu and sprinkle with salt.

In a separate bowl, add ginger, garlic, tamari, sugar, wine, and oil, and mix together. Pour mixture evenly over filets. Place dish on rack, cover pan, and steam filets until they are done yet still moist (approx 5 to 10 mins depending on the thickness of the filets).

Garnish with green onions. Serve with accumulated juices.

Makes four servings.