| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Fish, Foreign, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Sole fillets |
| 1 |
c |
Whole wheat flour |
|
|
Vegetable oil |
|
|
Oriental sesame oil |
| 1 |
c |
Oriental rice wine |
|
|
Juice of 1 large lemon |
| 1/4 |
c |
Peeled grated fresh ginger |
|
|
White pepper |
| 1/2 |
c |
Toasted pine nuts |
| 1/2 |
|
Scallions, trimmed and |
|
|
chopped fine on the |
|
|
diagonal |
INSTRUCTIONS
Dredge fish in whole wheat flour.Use about 2/3 vegetable oil to 1/3
sesame oil.Heat enough oil mixture to coat the bottom of a large
skillet.(To cook all the fish at the same time will require more than
1 skillet.)Add fish (do not crowd) and cook on both sides until done
(about 5 minutes in all).Remove the fish to serving platter or
plates.Keep warm. To the skillet,add rice wine and lemon
juice,ginger,pepper and pine nuts.Reduce until no longer runny.Pour
over the fish.Garnish fish with minced or slivered scallions.Serves 4
to 6. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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