Sweet-sour Ginger Fish Recipe

Directions

1. 1

   Prepare the Jasmine Rice

   Start by rinsing the jasmine rice under cold water until the water runs clear.

2. 2

   In a saucepan, combine the rinsed jasmine rice and 2 cups of water. Bring it to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

4. 4

   Prepare the Sweet-Sour Ginger Compote

   In a medium saucepan, combine the diced tomatoes, grated ginger, brown sugar, and rice vinegar.

5. 5

   Cook over medium heat, stirring occasionally until the mixture begins to thicken, about 10 minutes. Remove from heat and set aside.

6. 6

   Prepare the Sole Fish

   While the rice and compote are cooking, set up a breading station. In one bowl, place the all-purpose flour, in a second bowl, whisk the eggs, and in a third bowl, place the breadcrumbs.

7. 7

   Season the flour with salt and black pepper.

8. 8

   Dredge each sole fish fillet in the flour, shaking off any excess, then dip it into the egg, and finally coat it with breadcrumbs. Repeat with each fillet.

9. 9

   Heat the vegetable oil in a large skillet over medium heat.

10. 10

    Add the breaded sole fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

11. 11

    Serve

    Fluff the jasmine rice with a fork and plate it. Top the rice with the fried sole fillets and spoon the sweet-sour ginger compote over the fish.

12. 12

    Garnish with chopped green onions if desired and serve immediately.