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    Oriental Braised Sole

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    Oriental Braised Sole

    • Preparation time: 20 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 28 minutes to 30 minutes 30 minutes

    Serves: 4


    • 4 skinned sole fillets
    • 1 tsp salt
    • 150g shiitake mushrooms
    • 1-2 tbsp soy sauce
    • 1 tsp soft brown sugar
    • 1 tsp cornflour
    • 2 tbsp rice wine or sake
    • 1 tbsp brandy
    • 100ml chicken stock or water
    • 50ml sunflower oil
    • 1 tbsp shredded root ginger
    • 1 clove garlic, chopped
    • 6 spring onions, cut into long chunks
    • 2 tsp sesame oil


    1. Pat the fish dry. Cut into short strips and mix with the salt. Leave for 20 minutes, then drain and pat dry.
    2. Meanwhile, wipe the mushrooms, discard their stalks and rip into chunks. Combine the soy sauce, sugar, cornflour, rice wine, brandy and stock or water.
    3. Heat the sunflower oil in a non-stick frying pan or wok until smoking. Fry half the fish for a few seconds until firm but not quite cooked. Drain on kitchen paper and repeat the process. Pour off all but 2 tbsp oil.
    4. Reheat the pan and add the ginger. As soon as it turns golden, add the garlic, spring onions and mushrooms. Stir-fry for 1-2 minutes. Add the soy sauce mix, return to the boil then mix in the fish. As soon as it's piping hot, mix in the sesame oil. Serve with rice.

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