Dry-fried Dover Sole

Name: Dry-fried Dover Sole
Yield: Serves 4 with 2 Other Dishes
Cuisine: China
Ingredients: 15–22.5 ml (1–1½ tbsp) finely chopped ginger; 4–5 spring onions, trimmed and cut into small rounds; 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 15 ml (1 tbsp) sesame oil; 10 ml (2 tsp) salt; 1–2 large cloves garlic, peeled and cut into slivers; 1 large Dover sole, about 800–900 g (1¾–2 lb), cleaned and skinned on both sides; 22.5 ml (1½ tbsp) Shaoxing wine or medium dry sherry; 15 ml (1 tbsp) plain flour; 2.5–5 ml (½–1 tsp) sugar; 250 ml ((8 fl oz/1 cup) peanut or vegetable oil; 1 egg, lightly beaten

Preparation info

Serves
4
with 2 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

During one of my visits to Peking, I ate in a Shandong restaurant a sautéed flat fish which rather took my fancy. Using the UK’s best, the Dover sole, with its firm texture and subtle flavour, I find that it is a delicious success.

Ingredients

1 large Dover sole, about 800–900 g (1¾–2 lb), cleaned and skinned on both sides

Asia
China
Fish course
Pescatarian
Beijing

Method

Pat dry the fish. With a pointed knife, make large criss-cross lines on both sides of the fish without cutting deep into the flesh.
Marinate the fish. Brush both sides of the fish with the wine or sherry and sesame oil, halving the amount for each side. Likewise, sprinkle the salt on both sides. Leave to stand for 1–1½ hours.
Prepare the sauce. Mix toget