Sautéed Fillet of Sole with Green Vegetables in Black Bean Sauce

Name: Sautéed Fillet of Sole with Green Vegetables in Black Bean Sauce
Cuisine: Hong Kong (China)
Ingredients: 1 teaspoon egg white; 1 teaspoon chopped fresh root ginger; 1 teaspoon finely chopped garlic; 1 teaspoon black bean paste; ½ teaspoon finely chopped tangerine peel; 4 tablespoons chicken stock; 2 tablespoons rice wine or dry sherry; 2 tablespoons rice wine or dry sherry; 1 kg (2–2¼lb) Dover sole, or two smaller ones; A little plain flour; Sunflower or groundnut oil for deep-frying; Sunflower or groundnut oil for deep-frying; Cornflour; 1 teaspoon oyster sauce; ½ teaspoon black bean sauce; A pinch of sugar; A pinch of salt

Preparation info

Serves
2

Difficulty
Medium

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

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.

Ingredients

Asia
Hong Kong (China)
Main course

Ingredients

Method