Fish Fillets Fried with Ginger

Chao Yu Pian

500g sole or plaice fillets, skinned and left whole

1teaspoon salt

teaspoon freshly ground white pepper

cornflour, for dusting

1egg, beaten

125ml groundnut or vegetable oil, plus 1 tablespoon

3 tablespoons peeled and finely shredded fresh root ginger

2tablespoons Shaoxing rice wine or dry sherry

2 teaspoons light soy sauce

2 teaspoons sugar

3 tablespoons chicken stock or water

2 teaspoons sesame oil

chopped spring onions, for garnish

Using aromatic ginger with fish is a Chinese favourite.I like using a delicate fish like sole here, but take not to over-cook it or break it up.

1. Sprinkle the fish fillets evenly on both sides with half the salt and pepper. Dust them with cornflour, shak-ing off any excess. Dip each fillet in the beaten egg and again dust with cornflour.

2. Heat a wok over a high heat until it is hot, then add the 125 ml(4fl oz) groundnut or vegetable oil. When the oil is hot and slightly smoking, reduce the heat to medium and slowly fry the fillets on each side until they are golden. This should take 2-3 minutes. Drain them on a baking sheet lined with kitchen paper.

Drain off all the oil and discard. Clean the wok and wipe it dry.

3. Reheat the wok over a high heat until it is hot, then add the 1 tablespoon oil. When the oil is hot and slightly smoking, add the ginger. Stir-fry for 20 seconds, then add the rice wine or sherry, soy sauce, sugar, stock or water and the remaining salt and white pepper. Cook over a high heat for 30 seconds.

4. Return the fish fillets to the wok and gently coat them with the sauce for 1 minute, taking care not to break them up. Drizzle the sesame oil on top, then remove to a platter, garnish with chopped spring onions and serve at once, with vegetables and rice.

qingquang

See author's posts