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cooking time: 25 minutes
Ingredients
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water
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1 whole sole ( 680 grams)
-
1/2
teaspoon salt
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1 tablespoon light soy sauce
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pinch Ve-Tsin
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2 tablespoons Chinese wine (or sherry)
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6 thin slices fresh ginger
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2-3 spring onions, cut in 2-inch stalks
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6 slices ham (Chinese, if possible)
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6 slices bamboo shoots
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1 tablespoon lard
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1 teaspoon corn flour
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2-3 tablespoons stock
Method
1. Put water to boil in a steamer.
2. Dip the fish in hot half for an instant, clean out, dry and sprinkle
with salt, half the soy sauce,
Ve-Tsin and half the wine.
3. Line a plate with 3 slices of ginger and the spring onions and lay
the fish on top. Cover the sole
with ham and bamboo
shoots, place remaining slices of ginger on top. Put in a steamer and
steam
for 20 minutes.
4. Transfer sole to a heated serving dish and keep warm.
5. Heat lard in a frying pan, add all the vegetables, etc. which were
steamed with the fish, and
the remaining soy
sauce and wine, blend in corn flour diluted in stock, bring to the
boil, simmer
for 1 minute.
6. Pour over the sole and serve.
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