Sole Goujons With Thai Sauce
Crispy battered fish strips served with a zesty Thai fish sauce, this recipe is a delectable fusion of textures and flavors. Delicate white fish fillets are coated in a light, bubbly batter before being fried to perfection, resulting in a crispy exterior that gives way to tender, flaky fish inside. Paired with a tangy and slightly spicy Thai sauce featuring aromatic garlic, fiery chilies, and refreshing lime juice, this dish is a delightful combination of crunch and zing that will satisfy cravings for a deliciously indulgent treat.
— Constant Cookbook
Ingredients
- 500g skinned megrim sole or other sustainable white fish fillets
- sunflower oil , for deep frying
- 140g plain flour , plus extra seasoned flour to dust the fish
- 1½ tsp fast-action dried yeast
- 150ml lager
- 150ml sparkling water
- 50g green beans , trimmed
- 8 tbsp Thai fish sauce
- 3-4 tbsp soft brown sugar or palm sugar
- 2 garlic cloves , finely grated
- 3 bird's-eye chillies or 3 red chillies , finely chopped
- 1 ball of stem ginger in syrup , finely diced
- juice 2 limes
- lime wedges, to serve
Instructions
- First make the batter by mixing the flour with the yeast and some seasoning. Add the lager and enough sparkling water to make a mixture a little thicker than double cream. Cover with cling film and allow to bubble somewhere warm for at least 30 mins.
- To make the Thai sauce, blanch the beans in boiling water for 2 mins, then drain and refresh under cold water. Slice the beans as finely as possible and set aside. Warm the fish sauce with the sugar until dissolved. Remove from the heat and add the garlic, chillies and ginger while still warm. Allow to infuse for a few mins. Add the green beans and lime juice. Add some water if it tastes a little strong.
- Cut the fish fillets into finger-width strips and sprinkle very lightly with salt. Fill a deep saucepan, wok or deep-fat fryer one-third full with oil and heat to about 180C or until a cube of bread browns in 20 secs. Roll the fish in the seasoned flour and shake off the excess. Dip into the foaming batter and carefully place into the hot oil. Fry in batches for about 3 mins until crisp, golden and the fish is cooked through. Remove and drain on kitchen paper. Serve with the Thai dipping sauce add some lime wedges.
Cook Time
30M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 408 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 4.15 milligram of sodium
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