Peking-style Lemon Sole

This recipe was sent by a customer, Lynne McNicoll OBE. She and her husband Ian’s Chinese restaurant of choice in Edinburgh changed hands a number of years ago and their favourite dish, Peking-style sole, was subsequently never as good. Ian decided to recreate the dish and they’ve been enjoying it ever since – accompanied by a glass of warm sake. 

Lynne is the co-founder and chair of It’s Good 2 Give, a charity that supports young people with cancer and their families. To find out more or to donate, visit the website.

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Serving Size2
  • Course
    • Main
  • Cooking Method
    • Pan

Ingredients

  • 200ml water
  • Half a fish stock cube
  • Fish sauce
  • Cornflour
  • 4 cloves garlic, finely sliced
  • A small piece of ginger, chopped
  • 4 lemon sole fillets, skin removed
  • Plain flour
  • 2tbsp olive or rapeseed oil
  • 1 lettuce

Method

1

Bring the water to the boil in a medium saucepan.

2

Add the fish stock cube and fish sauce to taste, stirring well. Add a small amount of cornflour and stir well.

3

Reduce the heat to the lowest setting and add the garlic and ginger.

4

Coat the lemon sole fillets with plain flour and set aside.

5

Warm two plates in the oven.

6

Add the olive or rapeseed oil to a large frying pan over a medium heat.

7

When hot, place the fillets in the pan and cook gently until golden brown on both sides.

8

While the fish is cooking add at least eight lettuce leaves to the sauce and turn up the heat a little.

9

To serve, add a layer of lettuce to the serving plates. Carefully place the sole fillets on the lettuce then spoon a generous portion of sauce over the top.

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