Sole Fillets with Spring Onion "Hay"

Photo: Annabelle Breakey; Styling: Robyn Valarik

Quickly frying spring onions turns them into crisp strands, a perfect counterpoint to the tender, delicately flavored fish. Serve this dish with rice if you like.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 52%
  • Protein: 15g
  • Fat: 9.1g
  • Saturated fat: 1.4g
  • Carbohydrate: 3.7g
  • Fiber: 0.9g
  • Sodium: 792mg
  • Cholesterol: 51mg


  • 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)


  1. 1. 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.
  2. 2. Meanwhile, whisk together citrus juices, soy sauce, and mirin in a small bowl.
  3. 3. Pour off all but a film of oil from frying pan. Fry fish in batches until cooked through, 2 minutes per side.
  4. 4. 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.
  5. *Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.
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