The Salt & Pepper Sole Fish My Dad's Made 100,000 Times

Method6 steps · about 35 min

1. 1

   Step 1: Finely dice the green-onion (2 stalks) whites and reserve the greens for another dish. Mince the chilli, reducing or omitting it to taste. Smash, peel and mince the garlic (2 cloves). Thinly slice, shred and finely mince the ginger (1 oz). Mince the optional red onion (1/2 oz).

   Uses 2 stalks green onion, whites only · 1 chilli pepper (optional, to taste) · 2 cloves garlic · 1 oz ginger, divided · 1/2 oz red onion (optional)

2. 2

   Step 2: Trim and descale the sole if necessary; tidy fillets may not need this. Rinse off removed scales with cold water and dry the fish. Cut into roughly 1-inch pieces. Mix with the separate 1/4 tsp white pepper, 1/2 tsp salt and two-thirds of the ginger prepared in step 1. Keep the remaining third of the ginger for the final stir-fry.

   Uses 1 lb sole fish · Cold water, for rinsing off removed fish scales, as needed · 1/4 tsp white pepper, for fish · 1/2 tsp salt, for fish · Minced ginger: two-thirds for the fish

3. 3

   Step 3: In a separate clean bowl, mix the seasoning ingredients: 1/2 tsp salt, 1/2 tsp garlic salt, 1/4 tsp five-spice powder and 1/2 tsp white pepper. Keep clean for the final stir-fry; add this mixture to taste and reserve any unused portion.

   Uses 1/2 tsp salt, for seasoning mix · 1/2 tsp garlic salt, for seasoning mix · 1/4 tsp five-spice powder, for seasoning mix · 1/2 tsp white pepper, for seasoning mix

4. 4

   Step 4: Separate the egg and mix its yolk into the seasoned fish from step 2, reserving the white for another use. Alternatively, beat and use the whole egg instead of separating it. Spread the 6 tbsp coating cornstarch on a plate and roll each fish piece in it until all sides are covered. Discard any unused starch that has contacted raw fish or egg.

   Uses Seasoned sole pieces · Yolk from 1 egg, reserve white; OR beat and use the whole egg · From 6 tbsp coating cornstarch, as needed; discard contaminated excess

5. 5

   Step 5: Heat a wok or deep pan with the 10 oz corn oil, adding extra only if needed to submerge the fish without overfilling the vessel, to 300°F/149°C. Gently lower in the coated fish from step 4 in uncrowded batches. Leave untouched for 20–30 seconds so the crust sets, then gently separate pieces as needed. The first-fry guide is about 4 minutes, until light yellow; continue as needed until the fish is opaque, flakes readily and reaches 63°C/145°F. Remove and repeat with the remaining batches. Raise the oil to 400°F/205°C for the second fry and return the fish in batches for about 30–40 seconds, less than a minute, until golden and crisp. Lift out and drain.

   Uses Egg/starch-coated sole pieces · 10 oz corn oil as frying medium; absorbed quantity unknown · Extra corn oil, if needed to submerge fish for frying

6. 6

   Step 6: Heat a clean wok over high heat with the separate 1 tbsp corn oil; it may be fresh or drawn from the frying oil. Add the prepared garlic, remaining one-third of the prepared ginger and optional chilli from step 1; cook for 10–20 seconds until aromatic. Add the optional red onion for 5–10 seconds, then the prepared green-onion whites for 10–15 seconds. Reduce to medium and gently toss in the double-fried fish from step 5 for about 15–20 seconds. Gradually add the seasoning mix from step 3 to taste, reserving any unused clean mixture. Add the 1/2 tbsp cooking wine, mix, turn off the heat and plate with all the crispy aromatics.

   Uses 1 tbsp corn oil, for stir-frying · Prepared garlic, chilli, optional red onion and green-onion whites · Reserved one-third minced ginger · Fully cooked double-fried sole · Prepared salt/garlic-salt/five-spice/white-pepper seasoning mix, added gradually to taste; reserve unused · 1/2 tbsp cooking wine, for finishing