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Gingered Lemon Sole



I wanted to share this delicious recipe with you on Friday but ran totally out of time!  Never mind, I got here in the end.  If you love fish, you are really going to love this wonderfully delicious recipe!



We really love fish in this house.  Not only is it quick and easy to cook, but its fabulously tasty and  oh-so-good for you!  I especially love lemon sole.  It has a beautiful texture and a wonderfully mild flavour that lends itself perfectly for use with other flavours!


This recipe I am sharing is adapted from one I found in Olive Magazine a number of years back. It borrows heavily from Oriental flavours with its use of ginger and red chilies.  Yes, it is a bit spicy, but not obnoxiously so!


I get my fish from Seafresh, an on line Fish Monger.  Their products are always high quality and so very fresh, plus their delivery service is impeccable.  Did you know that when you buy fish  as the grocery store that is labelled as being fresh, it is often more than a few days old, or it has been frozen already and thawed out.  I think its a real  shame as fish is not cheap, and for my money I like to know that I am getting the best quality that I can.  That has never been a problem for me using Seafresh!  I cannot fault them on any level.


The Lemon Sole comes in a 1KG package, skin on, with there being 4 to 5 fillets per package.  I skinned it, which is very easily done.  I am not a person who is that fond of eating fish skin, but some people love it. If you are like me you can find a video on how to do that here


A good sharp boning knife is all you need. Of course you can also cook it with the skin on.  Its all a matter of preference.  


The ginger used in this recipe is Stem Ginger in Syrup.  Essentially this is knobs of fresh ginger that have been boiled and the preserved in a sugar syrup. You can use both the knobs themselves and the syrup. I am never without a jar of this on hand. Its not just for cakes and baking as this delicious recipe will testify!



You will need one ball of the ginger and 1 TBS of the syrup.  The ball of ginger gets minced, along with 2 cloves of garlic  . . .


To that you add half of a minced red chili. You could use a whole chili, but I find that far too over-powering myself. I want to also be able to taste this lovely piece of fish!


A TBS of the ginger syrup and a TBS of dark soy sauce are added as well. 


You lay your fish in a single layer on a baking tray, spoon the ginger dressing over top and then pop it under the grill.  Its as easy as that!


4 to 5 minutes later you are rewarded with beautifully, perfectly cooked pieces of fish with a gorgeously flavoured dressing!


It is a tiny bit spicy from the chili, but not overly so, and of course the ginger also has a bit of a kick, but there is also that luxurious sweetness from the syrup  . . .


And of course the saltiness of the soy . . .  these flavours blend so perfectly together and really work with this lovely and delicately flavoured piece of fish!


You could serve it with some stir fried vegetables or an oriental salad.  I served it with some steamed brown rice and a mix of beans, legumes and baby corn.  Beautiful as always!

Gingered Lemon Sole

Gingered Lemon Sole

Yield: 2
Author:
Quick, easy and really delicious!  If you like fish you will LOVE this!

ingredients:

  • 2 skinned and boned fillets of lemon sole
  • 1 ball of preserved stem ginger
  • 1 TBS of stem ginger syrup from the jar
  • 2 cloves garlic, peeled and minced
  • 1/2 small red chili, seeded, trimmed and finely chopped
  • 1 TBS dark soy sauce

instructions:

How to cook Gingered Lemon Sole

  1. Preheat your grill to high.   Mince the stem ginger and put it into a bowl, along with the ginger syrup, garlic, red chili and soy sauce.  Whisk together well.
  2. Place the sole fillets onto a baking tray.  Drizzle the ginger mixture over top.  Pop under the heated grill and cook for 4 to 5 minutes, or until the fish flakes easily with the tip of a fork.  Cook time depends on the thickness of your fillets.  Remember it will continue to cook a bit upon resting.
  3. Serve hot, with the pan juices.  I like to serve this with some steamed brown rice and a mix of steamed vegetables.

Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator



I love cooking with fish, its just so very versatile and healthy.  I plan on eating more of it in the new year as I am determined to get and eat a lot healthier over the next year!  But first Christmas  . . . 

A few things about Seafresh:
  • Same Day dispatch on orders received before 1 PM.
  • All packages are carefully hand packed.
  • Free delivery on orders above £50, £8 on orders below that amount. 
  • Responsibly and sustainably sourced.
  • Air Blast Frozen at source within 4 hours of being caught.
  • Wide variety to choose from. 
Do check them out on their website to find out more.
Follow them on Facebook, Twitter and Instagram

Note - Today's recipe feeds two perfectly, but can very easily be multiplied to feed more people.




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Marie Rayner
4 Comments
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4 comments:

  1. I've never seen ginger in the jar, but this is pushing all my delicious buttons! Lemon and ginger? What's not to love?

    ReplyDelete
    Replies
    1. Its preserved knobs of ginger in a syrup Jeanie, and I would not ever be without it! Love and hugs, xoxo

      Delete
  2. I always have some Opies ginger in the house too, it is so useful, especially when you feel a little nauseous since it sorts your digestive system out a treat!

    ReplyDelete
    Replies
    1. I agree Toffeeapple, it is wonderful stuff and so good for all sorts! I wouldn't be without it! xoxo

      Delete

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