Free delivery* for any order above HK$ 800​

Chinese Chili Chutney Dover Sole

Chinese Chili Chutney Dover Sole

Amount of people
4 Persons
Type of meal
Preparation time
30 minutes
Seafood included in this recipe
Fresh Whole Dover Sole
  • Pickled chilli chutney
  • 300g pickled, red chillies
  • 50g mi popo (fermented glutinous rice)
  • ½ tbsp sesame oil
  • 15g sugar
  • 15g bouillon
  • 20g garlic , chopped
  • 20g ginger, chopped
  • Sauce
  • 1 tbsp fish sauce
  • 1 tbsp Maggi Liquid Seasoning
  • 30g brown sugar
  • 60ml soy sauce
  • 1 tsp chicken power, or chicken stock cube ½ crumbles
  • A few leaves coriander


  • Trimmed whole Dover sole
  • 3 tbsp cornflour
  • A bunch of spring onions, sliced
  • 1 tbsp vegetable oil
  • A small bunch coriander, roughly chopped

1. Finely chop the pickled chillies and add the rest of the ingredients to make the chutney.

2. For the sauce, mix all of the ingredients with 480ml of water in a small pan, bring to a simmer, then turn down the heat to low and bubble very gently for 30 minutes.

3. Dust the fish in the cornflour, making sure it is evenly coated. Put in on a plate and sprinkle over plenty of the chutney. Half fill a pan with just-boiled water and fit a large bamboo steamer on top that will fill the plate. Put the plate in the steamer, cover with the lid and steam for 8 minutes, then pour away the liquid.

4. Put the steamed fish and chutney on a serving platter, pour over the sauce and top with the spring onions. Heat the vegetable oil until very hot in a small pan, then carefully spoon it over fish and sauce. Scatter over the coriander and serve with steamed rice.

#Loveit #shareit #Eatit

Follow us on instagram @seafoodfriday