Sole Fillets With Soy And Ginger

500-750 g/11/2-11/2 lb sole fillets, skinned
2 egg whites
1 teaspoon cornflour
1/2 teaspoon Maldon or sea salt
3 tablespoons peanut or grapeseed oil
1 x 5 cm/2 inch piece fresh root ginger, peeled
and grated
1 large clove garlic, peeled and very finely
chopped
3 tablespoons soy sauce
1 tablespoon dry sherry
3 tablespoons fish stock
3 spring onions, cut into matchstick strips

Cut the sole into long thin strips. Beat the egg whites, cornflour and salt until frothy, then pour over the fish, mixing well. Chill for 20 minutes.

Heat the oil in a wok or large frying pan. When nearly smoking, add the fish and stir-fry over a fairly high heat for 2 minutes. Remove from the pan with a slotted spoon, then discard all but 1 tablespoon of the oil.

Add the ginger and chopped garlic and stir-fry for 1 minute, then pour in the soy sauce, sherry and fish stock. Bring to the boil quickly, then bubble for 2 minutes.

Return the fish to the pan and heat through for 1 minute, stirring constantly. Pile on to a warmed serving dish, sprinkle with the spring onion strips and serve at once, with boiled wild rice or baby corn-cobs.

SERVES 6