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    Mandarin and Chilli Stir-Fried Sole

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    Mandarin and Chilli Stir-Fried Sole

    Serves: 4


    • 1 tablespoon rice vinegar
    • A pinch of crushed Szechuan peppercorns
    • A pinch of chilli flakes (or to taste)
    • 85g shiitake mushrooms, stalked and roughly ripped
    • 170g sprouting broccoli, trimmed and thinly sliced
    • 220g can water chestnuts, rinsed and sliced
    • 6 tablespoons sunflower oil
    • ½ egg white, lightly beaten
    • 1 teaspoon cornflour mixed with 2 teaspoons water
    • 2 spring onions, roughly sliced
    • 2 tablespoons soy sauce
    • 3 tablespoons sake
    • 2 large Dover soles, skinned, filleted and cut into wide strips
    • 3 strips finely pared clementine peel


    1. Preheat the oven to 110°F/gas ¼. Place the citrus peel in a small dish in the oven and bake for 30 minutes until dry and fragrant. Set aside until needed.
    2. Marinate the fish in the sake, soy sauce and spring onion for 15 minutes. Then drain the fish, reserving the marinade. Measure this, then add enough water to make up 140ml liquid. Set aside.
    3. Mix together the cornflour and water and beat into the egg white. Gently combine with the fish.
    4. Heat a large, non-stick frying pan or wok over a high heat. Once hot, add 4 tablespoons oil and fry the fish in 2 or 3 batches, making sure that they do not stick together. Remove and drain on kitchen paper.
    5. Discard the cooking oil and wipe the pan clean. Reheat, adding a further 2 tablespoons oil. Once hot, add the chilli flakes, the Szechuan pepper and the dried citrus peel. Stir-fry for a few seconds, then add the water chestnuts, shiitake mushrooms and spouting broccoli. Keep stirring until the broccoli begins to look cooked, then add the vinegar. As soon as it has evaporated, add the marinade. Let it bubble up, then gently mix in the fish and continue to cook for a further minute or until hot. Serve immediately with steamed rice.

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