Don’t be put off by the thought of eating cooked fish bones. As long as you have cooked them until they are really, really crispy, you can munch them rather like the deep-fried Bombay duck you have in Indian restaurants. I can assure you that when my Chinese chums at the Mandarin Oriental Hotel in Hong Kong cooked me this, it was delicious.
Carefully fillet the sole (or, better still, ask your fishmonger to skin and fillet it for you), keeping the skeleton of the fish in one piece. Dust the skeleton with plain flour and deep-fry in about
Skin the fillets of sole. Cut the fish into
Add the stock and rice wine or sherry. Pop in the sugar, salt and oyster and black bean sauces. Stir well. Mix
Pile the sole on to the crisp fried skeleton and serve at once.
© 1994 Keith Floyd estate. All rights reserved.