A good friend regularly goes to a local Fisherman’s Wharf where he purchases fresh seafood. Sometimes when he goes, he would give us some, knowing our family loves seafood. Last week, he gave us these whole soles and I immediately thought of making a crispy fried sole dish and serving it with just a simple sauce.
The sauce is the star of this dish. The combination of the sweet and spicy flavors makes the sauce quite versatile. It can be used on other fried fish like tilapia. The sauce is made of stir fried ginger, garlic, green onions, tomato ketchup, Sriracha and a thickening sauce mixture of water, rice wine, sugar, salt and cornstarch. The fish was perfectly cooked: crispy on the outside with a tender flesh, made better with the sweet, spicy tomato sauce.
- 4 whole soles , cleaned and gutted
- Salt and pepper
- All-purpose flour
- Vegetables oil , for frying
- 2 tablespoons olive oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 3 tablespoons thinly sliced green onions , plus more for garnish
- 3 tablespoons tomato ketchup
- 1 tablespoon Sriracha (hot chili sauce)
- 1/3 cup water
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- A pinch of salt
- ½ teaspoon cornstarch
Rinse the fish and pat dry with paper towels. Using a sharp knife, make 4-5 diagonal cut on both sides of each fish. Season fish with salt and then coat entirely with flour, shaking off excess flour.
Heat 1 inch of oil in a large pan over medium high heat. Fry fish, two at a time, until golden brown, about 5-7 minutes. Drain on paper towels and then transfer to a serving plate.
In a small bowl, whisk together ingredients for the sauce. Set aside.
Heat 2 tablespoons olive oil in a skillet over medium high heat. Add ginger and garlic and stir-fry until fragrant. Stir in green onions and then add ketchup and hot chili sauce. Stir until well combined.
Give cornstarch mixture a final stir and then add to the skillet. Stir and cook until sauce thickens, about a minute. Pour over the fried fish. Garnish with chopped green onions.