ORIENTAL SOLE

This dish incorporates both flavour combinations and techniques that are characteristic of Thai cooking. Preparation again is key to the success of the dish.

1 Sole Fillet

1 Red Onion

Half Inch Ginger Stalk

2 Garlic Cloves

2 Red Chillies

1 Tablespoon Soya Sauce

Half a Stalk of Lemon Grass or a few Kafir Lime Leaves

1 Teaspoon Brown Sugar

Coriander Leaves for garnish

Finely slice one red onion, a couple of red chillies on the diagonal and about half a medium sized ginger stalk into fine strips. Then finely chop a couple of cloves of garlic. In a pan heat some olive oil and sauté the garlic till it starts to change colour. When that happens, add in the sliced onions and continue to sauté. Then add in the ginger and the red chillies and cook for a bit till all in the ingredients in the pan have mixed well with each other. When the aromas start coming through add in a little more than a tablespoon of soya sauce and a couple of tablespoons of water. The water not only adds to the sauce but it also prevents the soya sauce from burning. A very interesting addition to the dish at this point is a stalk of lemon grass or a couple of kafir lime leaves. This adds a wonderful citrus element to the dish. However if they are not available, the juice of half a lemon works too. Finally add in a teaspoon of brown sugar and mix well. If lemon grass or kafir lime leaves are used, then discard them before serving the dish. It is only their flavour that is required.

For the fish, sole and snapper both work well in this dish. Take a fillet if the fish and sprinkle both sides with a pinch of brown sugar and a few drops of soya sauce. In a pan heat some olive oil and then fry the fillet. Fish cooks very fast so each side should not be cooked for more than minute or so. If the fillet is reasonably thick then cooking time will vary. The idea is to watch the fish whiten while it cooks. As the colour spreads towards the center of the fillet flip it and do the same with the other side. When the ridges on the fillet are prominent enough, the fish is cooked.

For plate up, simply pour the sauce over the fish and garnish with some coriander leaves.