Crispy and light.
- 3 Tbsp chopped coriander
- 3 Tbsp chopped spring onions
- 3 Tbsp minced garlic
- 3 Tbsp minced ginger
- 1 red pepper, seeded and thinly sliced (optional)
- 500 gr white fish
- 1 Tbsp each of the chopped cilantro, spring onion, ginger, garlic (from above).
- 1/4 tsp sugar
- 1/4 tsp salt
- 1 Tbsp Shaoshing or Rice Wine
- 1/4 tsp white pepper
- 2 cups water
- 1/4 cup soy sauce
- 1/4 cup Black Vinegar
- 1 Tbsp sesame oil
- 2.5 Tbsp sugar
- 2 tsp Shaoshing or Rice Wine
- 1/2 cup of sauce mix (from above)
- 2 Tbsp cornstarch
- 1 cup cornstarch (to coat fish) 2 cups vegetable oil
Place fish in shallow dish and sprinkle with 1 Tbsp each of chopped cilantro, spring onion, ginger, garlic, and marinade ingredients. Cover with plastic wrap and place in refrigerator 30 min.
Coat fish slices lightly in cornstarch.
Heat pan over medium high heat. Add 1 cup of oil (1/2 inch depth) until very hot. Add fish slices in batches (do not overcrowd pan) and cook about 1 minute; carefully turn slices over. Sole is delicate and can break apart easily. Cook another 1 minute until fish is lightly browned. Remove to plate lined with paper towel to drain. Cook the remaining fish in same manner.
Pour out all but about 2 tsp oil in the same skillet the fish was cooked in and return to heat. Saute remaining ginger, garlic, red jalapenos, 1 Tbsp spring onion and 1 Tbsp corriander for about 30 seconds (reserve remaining spring onion and cilantro for garnish).
Add sauce ingredients and bring to a boil; reduce to simmer and cook 5-10 minutes to reduce sauce slightly. Add cornstarch slurry to thicken. Turn off heat.
Place fish slices on serving dish and pour sauce on top (if you're not serving this dish immediately, place fish slices on top of sauce so that fish stays crispy). Garnish with reserved spring onion and cilantro. Serve with hot white rice.