Chinese Chili Chutney Dover Sole

Amount of people

4 Persons

Type of meal

Dinner

Preparation time

30 minutes

Seafood included in this recipe

Fresh Whole Dover Sole

Ingredients

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

Preparation

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.