Fried Fillets Of Dover Sole And Garnish
|Skinned filleted sole||1 1⁄2 Pound|
|Ginger sherry||3⁄4 Teaspoon|
|Sesame oil||1 Teaspoon|
|Ajinomoto||1⁄4 Teaspoon (Ve Tsin)|
|Green sweet pepper||1 Medium|
|Red sweet pepper||1 Medium|
|Ripe firm tomatoes||2 Small|
|Peanut oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Thin ginger slices||2|
|Soy sauce||1 Teaspoon|
|Ajinomoto||1 Pinch (Ve Tsin)|
Cut the sole diagonally into 1- to 1 1/2-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 finger tips, drops them back again and leaves them while preparing the garnish.) Cut the onion into thickish pieces and separate them.
Cut the washed peppers 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 minute then flick them out.
Add and cook the onion pieces for 1 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 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.
Add to the vegetables and cook together for 1/2 minute.
Turn all on to a heated serving dish and garnish with the onion 'flowers'.