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Chinese Ginger Sole

  Sole fillets 4
  Egg yolks 3
  Beer 2 Teaspoon
  Cornstarch 6 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried bread crumbs 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Peanut oil 4 Teaspoon
  Cider vinegar 1⁄3 Cup (5.33 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Catsup 2 1⁄2 Teaspoon
  Ginger 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Wash fillets, pat dry.
Beat together egg yolks, beer, 5 tablespoons of the cornstarch, and salt.
Dip fish in egg mixture, then in bread crumbs, coating thoroughly.
Heat vegetable oil to 375° and fry fillets until browned on both sides.
Keep fish hot in oven.
Mix remaining cornstarch with water and combine in a saucepan with peanut oil, vinegar, chicken stock, sugar, catsup, ginger, salt and pepper.
Cook over low heat, stirring constantly, until thickened.
Pour over fish.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1768 Calories from Fat 657

% Daily Value*

Total Fat 74 g113.8%

Saturated Fat 14.4 g72.2%

Trans Fat 0 g

Cholesterol 873.7 mg291.2%

Sodium 2603 mg108.5%

Total Carbohydrates 124 g41.5%

Dietary Fiber 2.7 g10.8%

Sugars 58.5 g

Protein 141 g281.8%

Vitamin A 19.7% Vitamin C 22.6%

Calcium 28.2% Iron 37.1%

*Based on a 2000 Calorie diet

Chinese Ginger Sole Recipe