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Steamed Sole and Green Vegetables with Thai Style Coconut Sauce


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Steamed Sole and Green Vegetables with Thai Style Coconut Sauce

Steamed Sole and Green Vegetables with Thai Style Coconut Sauce
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total prep

Ingredients

Directions

  • Wash and dry the soles and set aside.
  • TO MAKE THE SAUCE:

    Smash the lemongrass and unfurl the tough outer leaves (reserve for flavouring the rice). Finely chop the tender inner core. Using the Thai stir-fry oil, stir-fry the lemongrass, spring onion, chilli and garlic until fragrant. Stir in the coconut milkand bring to a simmer. Add the fish sauce and sugar, then simmer for a few minutes, until slightly reduced.
  • TO ASSEMBLE:

    Add the sole to the ready-to- steam vegetables, cover tightly, reduce the heat to a minimum, and leave to steam for about 5 minutes, until just cooked.Stir in the lime juice and a handful of coriander leaves. Check to see that the sweet-sour balance is correct and adjust if necessary. Add more fish sauce if required. Serve with plenty of hot jasmine rice.

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