Golden pan-seared sole with ginger and spring onion
This easy sole recipe from Amy Poon showcases classic Chinese flavours, resulting in a delicious dish perfect for a Chinese New Year feast. The pan-fried sole is cooked until crisp and golden and finished with a ginger, garlic and spring onion dressing. If desired, you can switch sole for pomfret or sea bream.
Ingredients
- 1 sole , gutted and cleaned (you could also use pomfret or bream)
- 4 tbsp of vegetable oil
- 2 spring onions , finely chopped
- 2 garlic cloves , finely minced
- 10g of root ginger , finely minced
- 3 tbsp of Shaoxing wine
- 2 tbsp of soy sauce
- 1 tbsp of sugar
- 1 tsp sesame oil
- 1 handful of coriander , to garnish
Method
Heat half of the oil in a large non-stick or well-seasoned frying pan over a medium-high heat. Slide in the whole fish gently and fry for a few minutes, swirling your pan to ensure the oil is evenly spread and to prevent sticking
- 2 tbsp of vegetable oil
Once golden, gently flip the fish over and repeat on the other side until the fish is cooked through. Transfer to a warm serving platter
In the same pan, heat the remaining 2 tablespoons of vegetable oil. Add the ginger, garlic and spring onions and fry for a minute or 2 until fragrant
- 2 tbsp of vegetable oil
- 10g of root ginger , finely minced
- 2 garlic cloves , finely minced
- 2 spring onions , finely chopped
Pour in the wine, soy sauce and sugar mixture and let it bubble away until it thickens, adding a splash of water if it thickens too much. Add the sesame oil, then pour the sauce along the fish. Garnish with coriander and serve
- 1 tsp sesame oil
- 1 handful of coriander , to garnish
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Golden pan-seared sole with ginger and spring onion
