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Szechuan Style Sole Recipe

Szechuan Style Sole Recipe - 18 spring rolls


1 tablespoon ginger juice

1 pound sole fillet, cubed

2 green onions with tops, finely chopped

1/8 teaspoon white pepper

1/8 teaspoon salt

2 tablespoons safflower oil

1 tablespoon sesame oil

1 tablespoon sake

1 tablespoon potato starch

1 egg white, beaten

1/2 teaspoon potato starch plus 1/2 cup water

18 spring roll (lumpia) wrappers, thawed, if frozen



2 cups chicken broth

1 1/2 tablespoons sesame oil

1 1/2 tablespoons sake

3 tablespoons all-purpose flour plus 1/2 cup cold water

3-4 green onions, sliced

2-3 drops hot chili oil


Squeeze ginger juice over fish, let stand 10 minutes. Add green onions, pepper, salt, safflower oil, sesame oil, sake and 1 tablespoon potato starch. Toss. Fold in beaten egg white.

Heat the 1/2 teaspoon potato starch and the 1/2 cup water to boiling to form a glue, cool to room temperature. Lay spring rolls wrappers flat, place 2 tablespoons of fish filling in center of each. Brush outside edges of each wrapper with starch mixture, fold edges even, envelope style, and seal outside seam. Preheat a nonstick skillet, brown spring rolls on one side over medium high heat for 10-15 minutes. Turn, brown on other side. Meanwhile, prepare sauce. Bring broth, sesame oil, and sake to a boil. Combine the flour and water, gradually add to broth, stirring until thickened. Stir in green onions and chili oil, pour over spring rolls. Serve at once.

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