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Fried Fillets of Dover Sole and Garnish
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Serves : 4
Preparation time : 6 minutes
Cooking time :
10 minutes
Ingredients :
1 skinned and filleted 11/2 -1 lb. sole 1/2-3/4 teaspoon ginger sherry
1 teaspoon sesame oil 1/3 teaspoon sugar 1/4 teaspoon Ve-Tsin
1 teaspoon cornflour
1 tablespoon water 1/2 egg white
The Garnish 1 small onion 1 medium-sized green sweet pepper
1 medium-sized red sweet pepper
2 firm ripe small tomatoes
2 tablespoon peanut oil
1 clove garlic
2 thin slices fresh ginger
1 teaspoon soy sauce
Pinch each salt, pepper, Ve-tsin and sugar
1-2 onion 'flower'
Method :
Cut the sole diagonally into 1- to 11/2-inch slices. Add and work in the next 8 ingredients. (Watching a Chinese cook do this is fascinating. He picks up the pieces of sole with his tips, drops them back again and leaves them while preparing the garnish.)
Cut the onion thickish pieces and separate them. Cut the washed pepper into wide slices, discarding seeds and stringy bits. Quarter the tomatoes. Heat the oil in a pan large enough for all the ingredients. Add the crushed garlic and ginger leave for 1/2 minute then flick them out. Add and cook the onion pieces for 1/2 minute, moving them about. Add the pepper pieces and gently move all about for 1 minute over fairly high heat. Lastly, add the tomatoes and seasonings move gently about for 1/2 minute and set aside. Lower the pieces of sole into deep oil before it is too hot, because they must be cooked through with only slight colouring; 4-5 minutes should be ample. Drain well. Add to the vegetables and cook together for 1/2 minute.
Turn all on to a heated serving dish and garnish wit to the onion 'flower'.
To Make the Onion 'Flower' Cut flour 11/2- to 2-inch lengths of firm green spring onion stalks, and then cut down one-third way from each end. Drop them into cold iced water and the ends will spring out into circular fringes or 'flower'.
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