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

Ingredients

3⁄4 cup low-sodium chicken broth
1⁄4 cup plus 1 teaspoon cornstarch, divided
21⁄2 teaspoons sugar
11⁄2 teaspoons soy sauce, plus additional for serving
11⁄2 pounds sole fillets (may substitute flounder)
Pinch coarse salt
Pinch ground white pepper
1⁄4 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil, divided, plus additional oil for frying
1⁄4 cup diced red bell pepper
1⁄4 cup diced green bell pepper
1⁄4 cup diced onion
2 teaspoons finely grated fresh ginger
1 teaspoon finely chopped garlic
1⁄2 teaspoon finely grated mandarin or orange zest
1 tablespoon black bean paste

Preparation

  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 21⁄2 inches long by 3⁄4 inch wide.
  3. Season lightly with salt and white pepper; drizzle with sesame oil and toss to coat well.
  4. Place remaining 1⁄4 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 1⁄4 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.