Sole fillets with soy and ginger recipe
information
Preparation time: 15 minutes, plus chilling,
Cooking time: 10 minutes,
Calories: 171 per portion
ingredients
750 g (1 1/2 lb) sole fillets, skinned
2 egg whites
1 teaspoon cornflour
1/2 teaspoon Maldon or sea salt
3 tablespoons peanut or grapeseed oil
5 cm (2 inch) piece fresh root ginger, peeled and grated
1 large garlic clove, very finely chopped
3 tablespoons soy sauce
1 tablespoon dry sherry
3 tablespoons fish stock
3 spring onions, cut into matchstick strips
2 egg whites
1 teaspoon cornflour
1/2 teaspoon Maldon or sea salt
3 tablespoons peanut or grapeseed oil
5 cm (2 inch) piece fresh root ginger, peeled and grated
1 large garlic clove, very finely chopped
3 tablespoons soy sauce
1 tablespoon dry sherry
3 tablespoons fish stock
3 spring onions, cut into matchstick strips
method
1. Cut the sole into long thin strips. Beat the egg whites, cornflour and salt until frothy, then pour over the fish, mixing well. Chill for 20 minutes.
2. Heat the oil in a wok or large frying pan. When nearly smoking, add the fish and stir-fry over a fairly high heat for 2 minutes. Remove from the pan with a slotted spoon, then discard all but 1 tablespoon of the oil. Add the ginger and garlic and stir-fry for 1 minute, then pour in the soy sauce, sherry and fish stock.
3. Bring to the boil quickly, then bubble for 2 minutes. Return the fish to the pan and heat through for 1 minute, stirring constantly. Pile on to a warmed serving dish, sprinkling with trie spring onion strips and serve at once.
Dip your fingers in cold water and then in salt before you start to skin the sole fillets. Serve the fillets with lightly cooked baby corn-cobs.
2. Heat the oil in a wok or large frying pan. When nearly smoking, add the fish and stir-fry over a fairly high heat for 2 minutes. Remove from the pan with a slotted spoon, then discard all but 1 tablespoon of the oil. Add the ginger and garlic and stir-fry for 1 minute, then pour in the soy sauce, sherry and fish stock.
3. Bring to the boil quickly, then bubble for 2 minutes. Return the fish to the pan and heat through for 1 minute, stirring constantly. Pile on to a warmed serving dish, sprinkling with trie spring onion strips and serve at once.
Dip your fingers in cold water and then in salt before you start to skin the sole fillets. Serve the fillets with lightly cooked baby corn-cobs.
serving amount
serves 6
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