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Sole goujons with Thai sauce

Sole goujons with Thai sauce Recipe

  • 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
  • 1 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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