Dover Sole with Coconut Curry
Sauce, Shiitakes and Green Beans
Pacific Seafood Group
1 teaspoon plus 1 tablespoon
vegetable oil, divided
1/4 cup finely chopped onion
1 tablespoon minced fresh ginger
2 tablespoons curry powder
1/2 teaspoon crushed red pepper
1 cup chicken stock
1 14-ounce can coconut milk
2 tablespoons flour
2 tablespoons cornstarch
1 tablespoon sesame seeds
Salt and pepper
1 pound Dover sole or
1 cup sliced shiitake mushrooms
1 pound fresh green beans, trimmed
4 cups cooked jasmine rice
1/4 cup chopped green onions,
1 tablespoon chopped fresh basil,
Black sesame seeds, for garnish
In a saucepan, heat 1 teaspoon oil over medium heat. Add onion and ginger and
sauté until translucent. Add curry powder and red pepper and cook for another
2 minutes. Add stock and cook until reduced by half. Add coconut milk and cook
until thickened. Keep warm.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.
In a shallow bowl, mix flour, cornstarch, sesame seeds, and salt and pepper to
taste. Dredge sole in the flour mixture and place in the heated skillet. Brown the
fillets on each side, flipping only once. Drain on paper towels.
Add mushrooms and green beans to the skillet and sauté until tender.
Divide the rice and the mushroom/bean sauté among 4 plates, place the fish on
the rice and pour the sauce over the fish. Garnish with green onions, basil and
sesame seeds. Makes 4 servings.