Preparation Time
15 minutes
Serves
2
Ingredients
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350g sole or plaice fillets, skinned and cut into strips
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200g rice
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Flour for coating
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Salt and pepper
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1 egg lightly beaten
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Soft fine breadcrumbs
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Sauce
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250 ml chicken stock
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2 tsp soy sauce
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1 tsp sesame oil
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1 tbsp caster sugar
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1 tsp cider vinegar
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1 tbsp cornflour
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1 large spring onion finely sliced
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125g courgettes, cut into matchsticks
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½ small red pepper cut into matchsticks
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Sunflower oil for frying
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Cook the rice according to the packet instructions.
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Season the flour for the fish with some salt and pepper and spread it out onto a plate. Whisk the egg in a bowl and spread the breadcrumbs onto another plate. Dip the strips of fish first into the seasoned flour, then into the beaten egg and finally coat with the breadcrumbs.
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To make the sauce, mix together the stock, soy sauce, sesame oil, sugar vinegar and cornflour. Pour the sauce into a saucepan, bring to the boil and then simmer for 2 to 3 minutes until thickened and smooth. Stir in the spring onion.
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Heat 1 and half tablespoons of the oil in a pan and sauté the courgette and red pepper for about 4 minutes or until tender. Heat a little oil in a large frying pan and sauté the fish for two to three minutes each side or until cooked (be careful not to overcook the fish). Add the vegetables, pour over the sauce and heat through. Divide the fish between two plates, and top with some of the vegetables and the rice.
Suitable from one year.
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