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Saturday, May 5

Spicy coconut-braised sole

Mint, chopped
2 tablespoons
Cilantro, chopped
2 tablespoons
Bean sprouts
1 cup
Salt, kosher
1 ½ teaspoons
1 tablespoon
Red pepper flakes
½ teaspoon
Canola oil
1 tablespoon
Sole (not recommended;
use a thicker fish, such as lingcod)
4 pieces
(about 1 ½ pounds)
Ginger, peeled, minced
1 tablespoon
Garlic, minced
1 tablespoon
Coconut milk, unsweetened
14 ounces
Soy sauce
1 tablespoon
Fish sauce
2 tablespoons
Lemongrass, outside pieces stripped off, halved lengthwise, cut into 3-inch lengths
1 stalk
Bell pepper, red, cut into thin strips
Carrot, julienned
1 large
Green onions, cut into 3-inch pieces
Lime juice, fresh
2 tablespoons +
extra wedges
  1. In a medium bowl, toss the mint, cilantro, and bean sprouts, and set aside. 
  2. In a small bowl, combine the salt, sugar, and pepper flakes. 
  3. In a large skillet, heat the oil over medium-high heat. 
  4. Sprinkle half of the salt mixture on one side of the fish. 
  5. Sear the fish, seasoned side down, for about 2 minutes, or until browned. 
  6. Sprinkle the fish with the remaining salt mixture. 
  7. Sear for 2 minutes on the second side, moving the fish in the skillet as needed to prevent burning. 
  8. Add the ginger and garlic, and sauté for 20 seconds. 
  9. Add the coconut milk, soy and fish sauces, lemongrass, bell pepper, carrot, and green onions. 
  10. Cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout. 
  11. Stir in the lime juice. 
  12. Serve the fish in shallow bowls, ladling the broth and vegetables over the fish. 
  13. Place a pouf of the sprouts mixture on top. 
  14. Pass the lime wedges. 
Adapted from a recipe from Kathy Casey’s Northwestern Table.

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