Ingredients
- 2 tbsp fish sauce
- 1 1/2 tbsp light brown sugar
- 1/4 cup finely chopped cilantro
- 1 red hot pepper seeded, sliced into small thin strips
- 4 cloves garlic finely minced
- 1 tbsp shallots finely minced
- 1 1/2 tbsp fresh lime juice
- 1/2 tsp crushed red pepper
- 2 lbs grey sole fillets bigger the better, you can cut in half for easier handling
- freshly ground black pepper
- 4 tbsp extra virgin olive oil
- 4 tbsp flour for dusting fish Wondra is perfect for this
Instructions
- In a small saucepan, stir the fish sauce and sugar over high heat until the sugar dissolves, about 1 minute. Lower heat and add the garlic and shallots. Cook for 2 minutes. Add cilantro, lime juice, and crushed red pepper. Stir together and remove from heat.
- Season the sole with pepper and roll in flour. Heat a large skillet until hot. Add 1/2 the olive oil to the skillet and swirl to coat the bottom. Add 1/2 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. Plate remaining fish and spoon the warm sauce over the sole and serve.
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