Fish with Rice Wine
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sole fillets
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
sesame oil
|
*
|
| 1 | cup |
rice wine
|
*
|
| 1 | x |
lemon
juice of 1 |
*
|
| ¼ | cup |
ginger
fresh, peeled, grated |
*
|
| 1 | x |
white pepper
|
*
|
| ½ | cup |
pine nuts
toasted |
|
| ½ | bunch |
scallions, spring or green onions
trimmed, chopped fine on the diagonal |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sole fillets
|
|
| 237 | ml |
whole-wheat flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
sesame oil
|
*
|
| 237 | ml |
rice wine
|
*
|
| 1 | x |
lemon
juice of 1 |
*
|
| 59 | ml |
ginger
fresh, peeled, grated |
*
|
| 1 | x |
white pepper
|
*
|
| 118 | ml |
pine nuts
toasted |
|
| 0.5 | bunch |
scallions, spring or green onions
trimmed, chopped fine on the diagonal |
*
|
Directions
Dredge fish in whole wheat flour.
Use about ⅔ vegetable oil to ⅓ 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.
