Chinese Fish Fillets
My son says that this is his favourite fish dish. The sauce is delicious and it’s very quick and easy to prepare. A great recipe for the whole family and the light Chinese style sauce adds a flavour that even non fish lovers will enjoy.
- 15 minutes
- 15 minutes
- Best for
- 250 ml chicken stock
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp caster sugar
- 1 tsp cider vinegar
- 1 tbsp cornflour
- 1 large spring onion finely sliced
- 350g sole or plaice fillets, skinned and cut into strips
- Flour for coating
- Salt and pepper
- 1 egg lightly beaten
- Soft fine breadcrumbs
- 125g courgettes, cut into matchsticks
- Half a small red pepper cut into matchsticks
- Sunflower oil for frying
- Season the flour for the fish with some salt and pepper and spread it out onto a plate. Whisk the egg in a bowl and spread the breadcrumbs onto another plate. Dip the strips of fish first into the seasoned flour, then into the beaten egg and finally coat with the breadcrumbs.
- To make the sauce, mix together the stock, soy sauce, sesame oil, sugar vinegar and cornflour. Pour the sauce into a saucepan, bring to the boil and then simmer for 2 to 3 minutes until thickened and smooth. Stir in the spring onion.
- Heat 1 and half tablespoons of the oil in a pan and sauté the courgette and red pepper for about 4 minutes or until tender. Heat a little oil in a large frying pan and sauté the fish for two to three minutes each side, or until cooked (be careful not to overcook the fish).
- Add the vegetables, pour over the sauce and heat through. Divide the fish between two plates, and top with some of the vegetables .