| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Seafood, Fish, Foreign |
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 |
bn |
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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