1.Pan-fried Sole Fish



250g of Sole fish







1 After defrosting the sole fish, wash it cleanly.

2 Use kitchen paper to absorb the moisture and add in  salt and pepper. Knead until it is all absorbed

3 Sprinkle with dry starch

4 Add in oil to the pan and heat up the oil. Then, add in the fish fillet

5 After frying on one side until it turns  golden brown, turn it over and fry the other side as well.

6 After both sides have turn golden brown, serve it on a plate and drip with two drops of lemon juice.


2.Steamed Sole Fish with Garlic Cellophane Noodles



2 Sole fish fillets,

50g of cellophane noodles,

100g of enoki mushroom,

10g of shallot,

10g of  Chaotian pepper

Ingredients to marinate fish:

10g of cooking wine

10g of light soy sauce

2g of salt

2g of pepper

Ingredients for Garlic juice:

40g of minced garlic,

20g of steamed fish soy sauce,

20g of light soy sauce,

20g of oyster sauce,

1g of cooking oil



1 Prepare the Garlic juice first: Add in minced garlic, steamed fish soy sauce, light soy sauce, oyster sauce, cooking oil into a bowl and mix well. Soak the cellophane noodles in cold water to soften it.

2 Cut the sole fish into small pieces and marinate with cooking wine, light soy sauce, salt and pepper for 5 minutes.

3 Spread a layer of cellophane noodles on the bottom of the dish and add in enoki mushrooms. Drizzle half of the garlic juice that has just been prepared, and place it on top of the sole fish. Then, pour in the remaining garlic juice.

4 Put it in a pot and steam for 10 minutes on high heat.

5 After finishing, sprinkle shallots and spicy millet to complete your dish.

3.Sweet and sour sole fish



500g of Sole fish

2 tablespoons of olive oil

1/2 tablespoon of rice wine


1 teaspoon of fish sauce

1 tablespoon of starch

4 tablespoons of sweet and sour sauce



1 Cut along the middle of the fish, and then cut the fish into diagonal pieces.

2 Add in rice wine, salt, fish sauce and a tablespoon of starch. Stir well and marinate them  for 20 minutes.

3 Then, heat up the oil pan. When it is around 80% hot, fry the marinated sole fish in the pan until they are almost cooked. It will take less than 2 minutes to fry, so prepare a spare plate to put the fish for later use.

4 Make use of the oil in the wok, pour in the sweet and sour sauce and cook until the sweet and sour sauce has thicken. Pour in a little oil and add in the fried sole fish. Stir-fry with the sauce and it is ready to be served.


4.Steamed Sole Fish



350g of Sole Fish

Soy sauce for steaming fish

2 scallions

2 slices of ginger

1 tablespoon of cooking wine

1g of Salt



1.Clean the sole fish and set it aside.

2 Add in  salt, cooking wine, shredded ginger, green onion and marinate them for 10 minutes

3 Place it in a pot and steam them for about 6 minutes.

4  Once cooked, take out the fish plate and remove the excess soup, ginger, and green onions in the plate

5 Pour the soy fish and soy sauce and add in the green onions to top off the dish.

5.Scallion Ginger Sole Fish Fillet

Fillet of Sole with Ginger n Scallions.蔥薑龍利魚片 食譜成品照片


500g of Sole Fish

Sliced Scallion and ginger


Cooking wine

2 grams of salt

2g of white pepper

5g of chicken powder



1.Marinate the sole fish fillets with cooking wine, salt, white pepper and chicken powder for 15 minutes

2. Cover the fish fillets with starch before putting them in the pan. Heat up the pan and pour oil. The oil should be around 50%/60% hot. Remove the fish when it has turn yellow on each side.

3. Add oil into the pan and turn to low heat. Add in the chopped green onions and sliced ​​ginger and fry until it has fragrance. Pour in warm water, salt, white pepper and chicken powder before adding in the fish fillets. Sprinkle some sauce before serving.

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