Sole with Ginger and Spring Onion Recipe

2, or more as part of a larger spread of dishes
20 minutes

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

1

Wash the sole and pat it dry. In a small bowl combine the soy sauce, wine and sugar and set aside

  • 1 sole, gutted and cleaned (you could also use pomfret or bream)
  • 2 tbsp of soy sauce
  • 3 tbsp of Shaoxing wine
  • 1 tbsp of sugar
2

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
3

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

4

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
5

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