These rolls can be prepared several hours in advance and refrigerated until required.
Preparation time 20 minutes
Cooking time 20 minutes
- 2½ inch [3cm] piece of fresh ginger, peeled and sliced into strips,
- 3 garlic cloves, halved
- 4 teaspoons olive oil,
- juice of 1 lemon,
- 1 tablespoon light soy sauce,1lb 8oz [750gm] lemon sole or flounder fillets, skinned
- salt and freshly ground black pepper to taste.
Heat a frying pan, add the oil and over a medium heat gently cook the garlic and ginger – they need to be pale gold but not too brown, so take care not to have the heat too high. Once cooked, remove the pan from the heat, remove and discard the ginger and garlic, and add the lemon juice and soy sauce and mix well.
Now taking the fish, cut the fillets lengthways down the natural dividing line and season with salt and pepper. Spread the lemon and soy mixture over the surface of one side of each strip of fish; roll them up quite firmly into rolls.
When you are ready to cook the fish, line the base of a steamer with foil which has been oiled and place the fish on top, cover with a lid, and steam over boiling water for 8-10 minutes; or until the fish looks barely opaque when flaked in the centre with the tip of a small sharp knife. Serve at once.