Fish fillets in wine sauce
Ingredients
11
Steps
4
Serves
3–4
Cook Time
10-15 Min
Ingredients
For the sauce
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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.
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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.
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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.
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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.