Prep 20 mins
Cook 20 mins
Sauce can be used on grilled or steamed fish with excellent results.
- 1⁄4 cup soy sauce
- 1⁄4 cup chicken stock
- 2 tablespoons white wine vinegar
- 1 1⁄2 tablespoons minced peeled fresh ginger
- 1 teaspoon sugar
- 4 (6 ounce) skinless flounder fillets or 4 (6 ounce) orange roughy fillets
- cornstarch, for dredging the fish
- 2 large eggs
- 1⁄2 teaspoon salt
- 1 1⁄3 cups fresh breadcrumbs
- 1⁄4 cup sesame seeds
- vegetable oil, for frying the fish
- In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
- Pat the fish dry and season it with salt and pepper.
- Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.
- Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
- In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.
- Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.
I originally rated this recipe with five stars because even though the sauce was much too salty, I thought I had made an error in the soy sauce measurement. After checking, I see that it was not an error on my part. The fish is crispy and delicious, but the sauce was salty to the point of pain. I spent about a half an hour adding ingredients to the sauce to dissipate the saltiness from too much soy sauce. I hope that Deborah will check the recipe and correct the amount of soy sauce used in the sauce.