Sweet Bean Sauce Marinated Sole

Name: Sweet Bean Sauce Marinated Sole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 750 g sole (scaled, cleaned of dark skin on the back, scored on the diagonal along the spine); 50 g each pork (mixed fat and lean, cut into strips); 25 g soaked shiitake mushrooms (cut into strips); 150 g sweet bean sauce (applied to fish for marinating); 15 g scallion (finely chopped); 15 g fresh ginger (finely chopped); 15 g garlic (finely chopped); 300 g peanut oil (for frying); 250 g clear soup stock (for braising); 20 g vinegar (for seasoning); 10 g Shaoxing wine (for seasoning); 10 g soy sauce (for seasoning); 10 g starch (wet starch for sauce thickening); to taste scallion oil (for drizzling over the dish)

A classic of Shandong (Lu) cuisine, featuring sole that is pan-fried then braised in soy sauce. The dish has a glossy sheen, a rich savory aroma, tender and non-greasy flesh, and a fresh, clean flavor.

50 min

Easy

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Ingredients

sole (scaled, cleaned of dark skin on the back, scored on the diagonal along the spine) 750 g

pork (mixed fat and lean, cut into strips) 50 g each

soaked shiitake mushrooms (cut into strips) 25 g

sweet bean sauce (applied to fish for marinating) 150 g

scallion (finely chopped) 15 g

fresh ginger (finely chopped) 15 g

garlic (finely chopped) 15 g

peanut oil (for frying) 300 g

clear soup stock (for braising) 250 g

vinegar (for seasoning) 20 g

Shaoxing wine (for seasoning) 10 g

soy sauce (for seasoning) 10 g

starch (wet starch for sauce thickening) 10 g

scallion oil (for drizzling over the dish) to taste

Instructions

Prepare the fish

Scale the sole, remove all scales, clean off the dark skin on its back, make diagonal cuts along the spine, then coat with sweet bean sauce and marinate until fully infused with flavor.

Prep side ingredients

Cut the soaked shiitake mushrooms into strips, finely chop the scallion, ginger and garlic, and set aside for later use.

Fry the fish

Add peanut oil to a stir-fry pan, heat over medium heat to about 60% heat (approx. 150°C), place the fish segments in the pan and fry, remove once both sides are golden brown.

Stir-fry and braise

Leave a small amount of oil in the pan, heat to 60% heat (approx. 150°C), toss in the chopped scallion, ginger and garlic to release fragrance, add the pork strips and stir-fry briefly, then add the clear soup stock, vinegar, Shaoxing wine, soy sauce and shiitake strips. Return the fried fish segments to the pan and braise together. When the sauce reduces to about 1/3 of its original volume, remove the fish and arrange it on a serving plate.