Asian Recipes - Chinese Sliced Sole with Spring Greens Recipe

Cut the fish fillets into neat cubes and blot dry with paper towels. Mix half the salt, the corn flour and the egg white together to make a batter; dip the fish into the batter and coat each piece thoroughly.

Prepare the spring greens so that only tender young pieces are used.

Slice the bamboo shoots thinly. Fry the fish quickly in hot oil for two minutes, taking care to seal each piece.

Remove and drain. Stir fry the spring greens, add the bamboo shoots, chicken stock and rice wine. Simmer until bamboo shoots are tender.

Return the fish to the pan and mix all ingredients well together.

Test the seasoning and add remaining salt if required. Serve immediately.