- Vegetable or canola oil
- 8 spring onions* or green onions, trimmed and halved lengthwise
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 teaspoon mirin
- 4 petrale sole fillets (about 1 lb. total)
- calories 157
- caloriesfromfat 52 %
- protein 15 g
- fat 9.1 g
- satfat 1.4 g
- carbohydrate 3.7 g
- fiber 0.9 g
- sodium 792 mg
- cholesterol 51 mg
How to Make It
Heat 1/4 in. oil in a large frying pan over medium-high heat. Fry onions in 2 batches until light golden and crisp, turning once with tongs, about 5 minutes per batch. Drain on paper towels.
Meanwhile, whisk together citrus juices, soy sauce, and mirin in a small bowl.
Pour off all but a film of oil from frying pan. Fry fish in batches until cooked through, 2 minutes per side.
Transfer fish to plates and pat off oil with a paper towel. Drizzle with some citrus sauce and top with spring onions. Serve with remaining sauce.
*Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.