Japanese-Style Fillet of Sole

Summary Not available

  • 2 carrots
  • 1 Bell pepper
  • 2 ounces Snow peas
  • 7 ounces Napa cabbage
  • 1 medium-sized onion
  • 1 fresh ginger
  • 1 chile pepper
  • 0.5 Lime
  • 1 teaspoon sesame oil
  • 1 Mirin
  • 1 soy sauce
  • 1 teaspoon honey
  • 2 fillet
  • salt
  • 2 Sesame seeds
  • 2 vegetable oil
  1. Trim carrots, bell pepper, snow peas, cabbage and onion

  2. Peel or rinse if necessary and cut into very thin strips

  3. Peel ginger root and cut into very thin slices

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

  5. Squeeze lime

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

  7. Set aside

  8. Rinse fish fillets, pat dry and sprinkle with salt

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

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

  11. Turn gently and for another 1-2 minutes

  12. Remove and set aside on a plate

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

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

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

  16. Pour in 3 tablespoons of water

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

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

No extra notes


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