Steamed dover sole with pickled chillies
A steamed Dover sole recipe from MiMi Mei Fair.
Chinese New Year, Dover Sole, Fish, Sole
Peter Ho, Executive Chef at MiMi Mei Fair
For the pickled chillies
fresh red chillies
fermented glutinous rice
mi po po
For the sauce
light soy sauce
dark soy sauce
For the fish
whole Dover sole
enough to coat the fish
To make the pickled red chillies,
slice the chillies in half, remove the seeds and discard them.
Put the chilli halves into an airtight container, mixed with the sea salt. Leave at room temperature where it will begin to release a liquid.
Mix up the ingredients in the container every day for 21+ days, until the pickles are fully submerged. This leaves you with around 150g of pickled chillies.
When you would like to prepare the chutney, finely chop the pickled chillies and add all of the remaining ingredients. Once mixed, keep refrigerated and use it within 30 days.
To prepare the fish,
mix all of the sauce ingredients together with 480ml water and steam the mixture for 30 minutes.
Sprinkle cornflour over the whole fish, ensuring that it is evenly coated.
Place the fish onto a plate and spread the pickled chili over it.
Steam the fish for 8 minutes. Once steamed, pour away the liquid
Heat the vegetable oil in a pan.
While the oil is heating up, place the fish on your serving dish and pour the steamed sauce over the top, then sprinkle with your spring onion.
Pour a little of the hot oil on the spring onion and then add the coriander and serve.
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Recipe by The London Economic, thelondoneconomic.com