Deep-fried sole fillets with pak choi and chilli mayonnaise
By: Curtis Stone From: Dinner In a Box with Curtis Stone
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Deep-fried sole fillets with pak choi and chilli mayonnaise
- Prep time:
- 40 mins, 40 mins plus marinating
- Cook time:
- 10 mins
- Serves:
- 4
From Curtis Stone, mouth-watering deep-fried sole fillets in a flavour-packed Asian-style marinade
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Ingredients
- 4 sole fillets
- vegetable oil, for deep-frying, plus 2 tbsp for stir-frying
- cornflour
- 1 clove Garlic, chopped
- 3-4 heads pak choi, sliced
- 1 large Carrot, coarsely grated
For the coating:
- 2 Shallots, finely chopped
- 3 cloves Garlic, crushed
- 2cm piece Ginger, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tbsp mint leaves
- 2 tbsp Basil
- 2 tbsp coriander leaves
- squeeze of lemon juice
For the chilli mayonnaise:
- 1 tbsp sweet chilli sauce
- 2-3 tbsp 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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