- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: medium
- 4 small whole lemon sole, top black skin removed
- 200 ml rapeseed oil, or sunflower oil, for frying plus 2 tbsp for the sauce
- 1 chilli, seeds removed, finely chopped
- 30 g ginger, peeled and cut into fine strips
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 25 ml whiskey, (optional)
- 50 g palm sugar
- 225 g strawberries, hulled and quartered
- 125 ml water
- 75 ml rice vinegar, or Mirin
- 1 lime, zest and juice
- 2 tbsp fish sauce
- 1 small bunch coriander, picked
- 4 spring onions, finely chopped
- 8 leaves Thai basil
- cooked jasmine rice, to serve
1. You will need to cook the fish in 2 batches. Heat half the oil in two large frying pans, season the soles with salt and pepper and dust with corn flour. Fry the first two soles flesh-side down till golden. Carefully turn over and continue to fry for a further 3 minutes. Depending on their size they should take about 6-8 minutes to cook. Keep warm under a hot grill whilst you fry the remaining two.
2. Heat the 2 tablespoons of oil in a pan and gently fry the chilli, ginger, shallot and garlic until soft.
3. In a food processor, puree the strawberries with the water and vinegar until smooth.
4. Stir the palm sugar into the softened shallots and pour in the whisky, if using.
5. Pour in the pureed strawberries, along with the lime zest and juice and simmer until it thickens to a syrup. Season to taste with a little fish sauce.
6. To serve, place each fish on a large plate, spoon over the strawberry sauce, top with spring onions and herbs and serve with side dishes of steamed jasmine rice.
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