700 grams lemon sole fillets skinned and cut lengthways down the natural dividing line (ask the fishmonger to do this)
6cm piece root ginger peeled
1 tablespoon japanese soy sauce
1 tablespoon x rounded sesame seeds
1 dessert spoon sesame oil
3 clv garlic peeled
2 spring onions
1 dsp groundnut or other flavourless oil juice
1 few outside lettuce leaves for lining the steamer
1 salt and freshly milled black pepper
Step 1 - Fan or bamboo steamer.
Step 2 - Begin by having a little chopping session. First the ginger which should be thinly sliced then cut into very fine shreds.
Step 3 - The garlic needs to be chopped small as do the spring onions making sure you include the green parts as well.
Step 4 - Place a medium frying pan over a medium heat and when its hot add the sesame seeds and toast them in the dry pan shaking it from time to time until theyre a golden brown colour this takes only 1 to 2 minutes.
Step 5 - Transfer the seeds to a bowl.
Step 6 - Add the oils to the pan and over a medium heat gently fry the chopped garlic and ginger they need to be pale gold but not too brown so take care not to have the heat too high. Add these to the toasted seeds along with any oil left in the pan then mix in the lemon juice soy sauce and chopped spring onions.
Step 7 - Season the fish spread three quarters of the mixture over the surface of each skinned side roll them up quite firmly into little rolls then spoon the rest of the mixture on top of each roll.
Step 8 - All this can be prepared in advance as long as the fish is kept covered in the fridge.
Step 9 - When youre ready to cook the fish line the base of the steamer with the lettuce leaves (or foil if you dont have any).
Step - 10 Place the fish on top cover with a lid and steam over boiling water for 8 to 10 minutes. Serve with stir fried rice (qv).