Sole Fillets with Spring Onion “Hay”
Photo: Annabelle Breakey; Styling: Robyn Valarik
Quickly frying spring onions turns them into crisp strands, a perfect counterpoint to the tender, delicately flavored fish. Serve this dish with rice if you like.
How to Make It
Step 1
1
Heat 1/4 in. oil in a large frying pan over medium-high heat. Fry onions in 2 batches until light golden and crisp, turning once with tongs, about 5 minutes per batch. Drain on paper towels.
Step 2
2
Meanwhile, whisk together citrus juices, soy sauce, and mirin in a small bowl.
Step 3
3
Pour off all but a film of oil from frying pan. Fry fish in batches until cooked through, 2 minutes per side.
Step 4
4
Transfer fish to plates and pat off oil with a paper towel. Drizzle with some citrus sauce and top with spring onions. Serve with remaining sauce.
Step 5
5
*Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.
Ingredients
Vegetable or canola oil
8 spring onions* or green onions, trimmed and halved lengthwise
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lime juice
2 tablespoons soy sauce
1 teaspoon mirin
4 petrale sole fillets (about 1 lb. total)
Directions
Step 1
1
Heat 1/4 in. oil in a large frying pan over medium-high heat. Fry onions in 2 batches until light golden and crisp, turning once with tongs, about 5 minutes per batch. Drain on paper towels.
Step 2
2
Meanwhile, whisk together citrus juices, soy sauce, and mirin in a small bowl.
Step 3
3
Pour off all but a film of oil from frying pan. Fry fish in batches until cooked through, 2 minutes per side.
Step 4
4
Transfer fish to plates and pat off oil with a paper towel. Drizzle with some citrus sauce and top with spring onions. Serve with remaining sauce.
Step 5
5
*Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.
Search All of Sunset's Recipes
The Latest
The Best Thing You Could Do for Your Health Is Quit the Gym—Here’s What to Do Instead
