Fish fillets in wine sauce
Ingredients
11
Steps
4
Serves
3–4
Cook Time
10-15 Min
Ingredients
For the sauce
In a small deep heavy skillet or frying pan, heat the oil for deep-frying over a medium heat. When the oil is hot, dip each piece of fish in the egg whites, then dredge through the cornflour to coat thoroughly.
Deep-fry each piece of sole quickly to crisp the outside, about 1 minute each. Remove from the oil with a slotted spoon and drain on kitchen paper. Continue until all the sole is fried.
For the sauce, heat the oil in a wok over a medium heat. Add the sugar, white wine, rice wine and salt, stirring all the time.
Blend the cornflour and stock together, add to the wok and stir until the sauce thickens. Carefully put the sole pieces in the wok, and turn them a few times to coat. Serve hot.