Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
25 Mins
Serves 4

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.

How to Make It

Step 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.

Step 2

Meanwhile, whisk together citrus juices, soy sauce, and mirin in a small bowl.

Step 3

Pour off all but a film of oil from frying pan. Fry fish in batches until cooked through, 2 minutes per side.

Step 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.

Step 5

*Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.

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Ratings & Reviews

megspinella's Review

April 26, 2013
We used Halibut instead of Sole (because that's what we had) but this recipe was absolutely delicious. The fresh Spring onions, prepared this way, complimented the fish perfectly.