Gingered Lemon Sole by Marie Rayner
Gingered Lemon Sole by Marie Rayner
Recipe Notes

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:

  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.