Seared Sole with Lime Sauce

Name: Seared Sole with Lime Sauce
Total time: 15 min
Ingredients: 3 tablespoons Asian fish sauce; 1 1/2 tablespoons palm sugar or packed light brown sugar; 1/4 cup finely chopped cilantro; 6 fresh red Thai bird chiles, minced (seeded for less heat); 6 garlic cloves, minced; 1 1/2 tablespoons fresh lime juice; 1 teaspoon crushed red pepper; Four 7-ounce skinless sole fillets, preferably grey sole; Salt; Freshly ground black pepper; 1/4 cup extra-virgin olive oil

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This quick Thai-inspired sauce is a weeknight miracle for any flaky white fish. Chef Kuniko Yagi of L.A.’s Hinoki & the Bird prefers making the sauce with spicy Thai bird chiles; for less fire, you can remove the seeds or substitute serranos.

By

Kuniko Yagi

Published on December 30, 2015

Ingredients

3 tablespoons fish sauce
1 1/2 tablespoons palm sugar or packed light brown sugar
1/4 cup finely chopped cilantro
6 fresh red Thai bird chiles, minced (seeded for less heat)
6 garlic cloves, minced
1 1/2 tablespoons fresh lime juice
1 teaspoon crushed red pepper
Four 7-ounce skinless sole fillets, preferably grey sole
Salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions

In a small saucepan, stir the fish sauce and sugar over high heat until the sugar dissolves, about 1 minute. Remove the pan from the heat and stir in the cilantro, chiles, garlic, lime juice, and crushed red pepper.
Heat a large skillet until hot. Season the sole with salt and black pepper. Add 2 tablespoons of the olive oil to the skillet and swirl to coat the bottom. Add 2 of the fillets and cook over high heat until lightly browned outside and just white throughout, 1 to 2 minutes per side; transfer to plates. Wipe out the skillet and repeat with the remaining olive oil and sole. Pour the lime sauce on the sole and serve.