Sole fillets with soy and ginger
Sole fillets cooked with soy sauce, ginger, and garlic. Serve the fillets with lightly cooked baby corn-cobs.
- 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
- 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
- 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.
- 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.
- 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.
Calories: 161 kcal
Carbohydrates: 2 g
Protein: 16 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 51 mg
Sodium: 1074 mg
Potassium: 253 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 98 IU
Vitamin C: 1 mg
Calcium: 34 mg
Iron: 1 mg