Preheat oven to 425°F. In a small bowl, mix wasabi powder with water using a whisk. Mix well. In a preheated saucepan over medium heat, add oil. When oil is hot, sauté ginger and garlic until tender. Add milk and soy sauce to mixture and bring to a boil. Reduce to a simmer and stir in wasabi-water mixture and sour cream. Remove from heat and add sesame oil. Place sole in a baking pan and pour in the white wine and lemon juice. To properly poach the filets, liquid should come halfway up the side of the filets. Poach in over for 6 to 8 minutes until fish is just starting to flake and becomes firm. Remove filets from the poaching liquid and top with wasabi sour cream sauce. Season with salt and pepper, if desired.

Serving suggestion: Serve with Asian noodles and stir-fried vegetables.