SOLE FILLETS WITH SOY AND GINGER

Sole Fillets with Soy and Ginger is a surefire dish you can hand over the dining table! This can be prepared for about thirty minutes and can be cooked for 45 minutes! It has its great taste because it’s filled with soy sauce, fish stock, root ginger, grape seed oil, corn flour and sole fillets!

Serves :

Preparation Time :

30 minutes

Cooking Time :

45 minutes

Preparation Method :

Cut the sole into long thin strips. Beat the egg whites, corn flour and salt until frothy, then pour over the fish, mixing well. Chill for 20 minutes.
Heat the oil in a wok or large trying 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, and then discard all but 1 tablespoon of the oil.
Add the ginger and chopped garlic and stir-fry for 1 minute, then pour in the soy sauce, sherry and fish stock. Bring to the boil quickly, and 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, sprinkle with the spring onion strips and serve at once, with boiled wild rice or baby corn-cobs.