Crispy Soy Plaice
Crispy Soy Plaice
Ingredients
1 medium plaice
1 heaped tbsp of cornflour
2 tbsp veg oil
20g ginger
1 tbsp Shaoxing wine
1 tbsp sugar
3 tbsp of boiling water
1 1/2 tbsp light soy sauce
¼ tsp white pepper
Method
Make sure your fish is descaled, gutted, cleaned and trimmed, your fishmonger can do this for you
Use a paper towel to pat off excess moisture
Slice 20 grams of clean and dry ginger
For the sticky soy sauce, mix 1 tablespoon of sugar, 1 and a half tablespoon of soy sauce and 3 tablespoons of water, and stir until the sugar dissolves
Rub the cornflour into the skin of the fish
Heat a pan and add a light coating of vegetable oil
Add the ginger into the pan and fry until it turns slightly brown and golden
Remove the ginger from the pan and place to the side
Gently place your fish into the pan and fry for around 5 minutes on one slide
Flip the fish over and add in your sticky soy sauce and coat the fish in it
Add the ginger back into the pan and keep ladling the sticky sauce over the fish so it’s glossy
Add one tablespoon of Shaoxing wine
Remove the fish from the pan
Serve with rice and pak choi
Pak Choi
Ingredients
500g Pak choi
Veg oil
2 cloves of garlic, sliced
1 red chilli, sliced
1 tsp sesame oil
1 tbsp oyster sauce
2 tsp cornflour
Generous splash of water
Pinch of salt
Pinch of white pepper
Method
Rinse your pak choi to remove any dirt
Chop up your pak choi, garlic and chilli
Add vegetable oil into a hot pan and add in your pak choi
When it has softened, remove the pak choi from the pan
Add another splash of vegetable oil to the pan and add your garlic and chilli
Add in the oyster sauce, a pinch of sugar, a splash of water, and a tsp of sesame oil
Add 2 teaspoons of cornflour paste to thicken the sauce
Add some white pepper to season and take off the heat
Pour the sauce over your pak choi
