Sole goujons with Thai sauce recipe | Good Food
Place a basket of crispy fish fingers in the middle of the table so that everyone can help themselves, for a casual starter, from BBC Good Food magazine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 500g skinned megrim sole or other sustainable white fish fillets
- sunflower oil for deep frying
- 140g plain flour plus extra seasoned flour to dust the fish
- 1½ tsp fast-action dried yeast
- 150ml lager
- 150ml sparkling water
- 50g green beans trimmed
- 8 tbsp Thai fish sauce
- 3-4 tbsp soft brown sugar or palm sugar
- 2 garlic cloves finely grated
- 3 bird's-eye chillies or 3 red chillies finely chopped
- 1 ball of stem ginger in syrup finely diced
- juice 2 limes
- lime wedges, to serve
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