Japanese-Style Fillet of Sole

Trim carrots, bell pepper, snow peas, cabbage and onion

Peel or rinse if necessary and cut into very thin strips

Peel ginger root and cut into very thin slices

Rinse and slice the chile pepper (if you like it less spicy, it cut in half and remove the seeds)

Squeeze lime

Whisk sesame oil, 1 tablespoon lime juice, mirin, soy sauce and honey with about 2 tablespoons of water to make a vinaigrette

Set aside

Rinse fish fillets, pat dry and sprinkle with salt

Sprinkle with sesame seeds on each side and press in to adhere

Heat half the oil in a non-stick skillet, add fillets with sesame seeds side down and cook for 1-2 minutes

Turn gently and for another 1-2 minutes

Remove and set aside on a plate

Wipe out skillet with paper towels, add remaining oil and heat

Add vegetables, chile pepper and ginger and fry over very high heat while stirring, 2 minutes

Place fish on the vegetables with the sesame seed-encrusted side up

Pour in 3 tablespoons of water

Cover and cook over medium heat for 4-5 minutes, possibly even adding a little more water

Arrange vegetables and fish on plates, drizzle with sesame-lime vinaigrette and serve