WHOLE ROUND REX SOLE VP (M) 480g 中左口

Frozen Whole Round Sole – Medium Size, Silky & A Prized Flatfish Delicacy

Savour the exquisite, silky delicacy of our Whole Round Sole – Vacuum Packed, Medium (480g / 中左口) — one of the most refined and celebrated flatfish in both Chinese and European fine dining, prized for its extraordinarily fine, silky texture, subtly sweet and clean flavour, and beautiful, elegant whole presentation. Known as Zuo Kou Yu (左口魚) in Chinese — a flatfish whose eyes are both on the left side — Sole is a true delicacy that graces the tables of Cantonese seafood restaurants and European fine dining establishments alike. The medium size (480g) is the ideal portion — generous enough for a satisfying individual serving or an elegant shared dish, yet perfectly sized for whole-fish steaming and presentation. Vacuum packed and flash-frozen at peak freshness to preserve every nuance of its delicate, sweet flavour.

Why You'll Love It

• 🐟 Premium medium sole (中左口魚) — extraordinarily silky, fine-textured flesh with a subtly sweet, clean flavour
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• 💚 Whole round (WR) — intact for stunning whole-fish presentation and maximum flavour
• ❄️ Flash-frozen to lock in peak ocean-fresh quality and delicate natural sweetness
• ⚖️ 480g medium size — perfect for 1–2 servings, ideal for an elegant individual or shared dish
• 🌟 A fine dining delicacy — prized in Cantonese seafood restaurants and European fine dining alike

How to Prepare

Steaming (recommended): Steam over boiling water for 10–12 minutes until just cooked through, then drizzle with hot sesame oil and premium soy sauce and top with fresh ginger and scallions — the classic Cantonese steamed sole preparation that showcases the fish’s extraordinary silky texture and natural sweetness at its absolute finest.
Pan-frying / Sole Meuniére: Pat dry, dust lightly in seasoned flour, and pan-fry in clarified butter over medium heat for 3–4 minutes per side until golden — finish with a squeeze of lemon and fresh parsley for a classic French sole meuniére that is simple yet breathtakingly elegant.
Deep-frying: Season lightly with salt, coat in a light batter or seasoned flour, and deep-fry at 180°C for 4–5 minutes until golden and crispy — a crowd-pleasing preparation that delivers a satisfying crunch while keeping the flesh inside silky and tender.
Baking: Place on a lined tray, season with lemon, garlic, herbs, and olive oil, and bake at 190°C for 15–18 minutes for a clean, healthy Mediterranean-style preparation.

Serving Suggestions

Whole Round Sole is a fish that commands quiet admiration at the table — steam Cantonese-style with ginger, scallions, and a drizzle of hot sesame oil for a classic, elegant preparation that lets the fish’s extraordinary natural sweetness take centre stage. For a European fine dining experience at home, prepare as a classic French sole meuniére — pan-fried in butter with lemon and parsley — for a dish of breathtaking simplicity and elegance. Deep-fry whole until golden and crispy for a satisfying, crowd-pleasing preparation that pairs beautifully with a light dipping sauce. A truly refined fish that transforms any meal into a special occasion.

Storage Instructions

Keep frozen at -18°C or below. Once thawed, refrigerate and consume within 24 hours. Do not refreeze.