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Sliced Sole With Spring Greens

chef.julissa's picture
Ingredients
  Sole fillet 600 Gram
  Fillet sole 600 Gram
  Celery cabbage/Green vegetable of choice 1 Kilogram
  Salt 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Cornflour 2 Teaspoon
  Egg white 1
  Bamboo shoots 40 Gram
  Rice wine 2 Tablespoon
  Chicken stock 1 Cup (16 tbs) (Adjust Quantity As Needed)
Directions

GETTING READY
1) Cube fish fillets neatly and place in paper towels to dry.
2) Prepare spring greens using only tender young pieces.
3) Slice the bamboo shoots thinly.

MAKING
4) In a bowl make a batter with half the salt, corn flour and egg white, mix together.
5) Dip fish cubes into batter and coat each piece.
6) In skillet heat oil and fry fish quickly for two minutes.
7) Seal each pieces; remove and drain.
8) In the skillet stir fry spring greens, add bamboo shoots, chicken stock and rice wine.
9) Cook over simmering heat until bamboo shoots are tender.
10) Place the fish to the pan and mix all ingredients thoroughly.
11) Adjust seasoning and add remaining salt if required.

SERVING
12) Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Interest: 
Spring, Gourmet
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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