Hong Kong Disneyland Resort’s Crispy Fillet of Sole and Young Vegetables in Black Bean Sauce


34 cup low-sodium chicken broth
14 cup plus 1 teaspoon cornstarch, divided
212 teaspoons sugar
112 teaspoons soy sauce, plus additional for serving
112 pounds sole fillets (may substitute flounder)
Pinch coarse salt
Pinch ground white pepper
14 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil, divided, plus additional oil for frying
14 cup diced red bell pepper
14 cup diced green bell pepper
14 cup diced onion
2 teaspoons finely grated fresh ginger
1 teaspoon finely chopped garlic
12 teaspoon finely grated mandarin or orange zest
1 tablespoon black bean paste


  1. Combine chicken broth, 1 teaspoon cornstarch, sugar, and soy sauce in a small bowl, stirring. Set aside.
  2. Cut sole into thin strips, approximately 212 inches long by 34 inch wide.
  3. Season lightly with salt and white pepper; drizzle with sesame oil and toss to coat well.
  4. Place remaining 14 cup cornstarch in a zip-top plastic bag; add fish and gently shake to coat completely.
  5. Remove fish from bag, shaking off excess cornstarch.
  6. Pour vegetable oil into a deep-sided sauté pan to a depth of 14 inch. Heat oil over medium-high heat until simmering.
  7. Working in 2 batches, cook fish in hot oil, tossing frequently, about 2 to 3 minutes or until crisp and firm. (Note: fish will not turn golden or brown when cooked.)
  8. Transfer cooked fish to a plate lined with paper towels. Set aside.
  9. Pour oil out of sauté pan; discard oil.
  10. Add 1 tablespoon vegetable oil to the pan; return to stove over medium-high heat.
  11. Add peppers and onion.
  12. Cook, stirring frequently, until softened and fragrant, about 3 minutes.
  13. Transfer cooked vegetables to plate with fish.
  14. Lower heat to low; add 2 teaspoons oil, ginger, garlic, mandarin zest, and black bean paste to the sauté pan.
  15. Cook, stirring constantly, until mixture is combined and fragrant.
  16. Add reserved broth-cornstarch mixture.
  17. Increase heat to high; bring to a simmer, and cook until thickened.
  18. Add vegetables and fish; toss gently to combine.
  19. Taste, and add additional soy sauce, if desired.
  20. Serve immediately over your favorite noodles and with vegetables (shown with asparagus). Serves 4.

Cook’s Notes
Black bean paste is a salty sauce made from mashed fermented beans, garlic, and other spices. It’s available in Asian markets and specialty stores.