Dover Sole with Chilli

• 1 dover sole (around 700g)
• 40g minced ginger
• 80g dry chilli
• 80g onion
• 10g minced garlic
• 10g spring onion

• 1 tbsp Yeo’s Chilli Sauce with Garlic
• 1 tsp Yeo’s Pure Sesame Oil
• 1 tsp Yeo’s Light Soy Sauce
• 1 tsp Yeo’s Dark Soy Sauce
• 1 tsp sugar
• 1 tsp chilli oil
• 5 tbsp corn flour

1. Fillet the dover sole and cut it into slices.
2. Coat the fish bones in corn flour and deep fry until cooked and crispy, set aside.
3. Coat the sliced dover sole in corn flour and deep fry until cooked.
4. Stir fry rest of the ingredients and add all seasonings.
5. Add the fish and stir fry for another 1 minute and place on the fish bone, serve hot.