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Deep-fried sole fillets with pak choi and chilli mayonnaise

Curtis Stone from Dinner In a Box with Curtis Stone
From Curtis Stone, mouth-watering deep-fried sole fillets in a flavour-packed Asian-style marinade

Deep-fried sole fillets with pak choi and chilli mayonnaise

Method

1. Mix all the coating ingredients together in one bowl. Add the fish fillets and leave to marinate for at least 1 hour.

2. In a wok, heat the oil for deep-frying until very hot. Dip the fish fillets in enough cornflour to coat. Place in the wok and deep-fry until golden. Drain on paper towel.

3. In a clean wok, heat the 2 tablespoons of oil. Add the garlic and pak choi. Stir-fry for 30 seconds until wilted, then add the carrot. Stir-fry for another minute, then remove with a perforated spoon.

4. Arrange the pak choi and carrots in the middle of individual serving plates. Place the fish on top and drizzle round mayonnaise.

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Serves: 4

Prep: 40 min, 40 mins plus marinating
Cook: 10 min

Ingredients
4 sole fillets
vegetable oil, for deep-frying, plus 2 tbsp for stir-frying
cornflour
1 garlic clove, chopped
3-4 heads pak choi, sliced
1 large carrot, coarsely grated

For the coating:

2 Shallots, finely chopped
3 garlic cloves, crushed
2cm piece fresh ginger root, finely chopped
1 fresh red chilli, deseeded and finely chopped
2 tbsp mint leaves
2 tbsp basil leaves
2 tbsp coriander leaves
squeeze of lemon juice