Slices of lemon sole in a flavourful tomato sauce, Hwang Chi Yu Pien (hwung chee you pee-ehn) may be served as a first course or as a main dish with rice or noodles. Accompany it with a light well-chilled Moselle wine.
1 lb. lemon sole fillets, skinned
1 teaspoon salt
½ teaspoon ground ginger
1 tablespoon cornflour
1 egg white, lightly beaten
3 fl. oz. vegetable oil
1 ½ tablespoons butter
4 medium-sized tomatoes, blanched, peeled and quartered
2 tablespoons soy sauce
2 tablespoons tomato puree
2 teaspoons cornflour
3 fl. oz. chicken or beef stock
2 tablespoons sherry
1 teaspoon sugar
With a sharp knife, cut the sole fillets into 2 x 1-inch slices. In a shallow dish, mix together the salt, ginger and cornflour . Add the fish slices and coat them thoroughly on all sides. Mix in the egg white.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, remove the pan from the heat and carefully slide the fish slices into the pan, well spaced. Return the pan to the heat and cook the fish for 1 minute, tilting the pan from side to side so that the oil flows around. With a fish slice or spatula, turn the fish slices over. Cook for 30 seconds longer.
Remove the pan from the heat and transfer the fish slices to a plate. Cover and keep warm.
Pour off the oil from the frying-pan and return it to the heat. Add the butter. When the foam subsides, place the tomato quarters in the pan. Fry them, stirring constantly, for 2 minutes. Add the soy sauce and tomato puree and continue cooking, stirring constantly, for 30 seconds.
In a small mixing bowl, thoroughly combine the cornflour , stock, sherry and sugar. Pour the stock mixture into the frying-pan. Cook and stir until the sauce thickens slightly.
Return the fish slices to the pan and spread them out in the sauce. Reduce the heat to low and cook gently for 2 minutes.
Remove the pan from the heat and turn the fish slices and sauce into a warmed serving dish. Serve immediately.