Name: My Fish for the Sole recipe by Pritha Sen at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: Sole Fillets: 4-6; Tomato: 1 large cut in rings; Garlic: 2 tsp finely minced; Onion: 1 large cut in rings; Brocolli: a few florets; Thai Spring Roll Sauce or any sweet & sour sauce: 1 tbsp; Light soya sauce: 3 tbsp; Vinegar: 2 tsp; Olive oil or Sesame Oil: 2 tbsp; Whole dry chilli: 1 broken into bits; Flour: 2-3 tbsp; Chilli flakes: to taste; Herb Salt: to taste; Sole Fillets: 4-6; Spinach or Mustard Greens or Haak; whole leaves washed; Tomato: 1 large cut in rings; Garlic: 2 tsp finely minced; Onion: 1 large cut in rings; Brocolli: a few florets; Thai Spring Roll Sauce or any sweet & sour sauce: 1 tbsp; Light soya sauce: 3 tbsp; Vinegar: 2 tsp; Olive oil or Sesame Oil: 2 tbsp; Whole dry chilli: 1 broken into bits; Flour: 2-3 tbsp; Chilli flakes: to taste; Herb Salt: to taste

ABOUT My Fish for the Sole RECIPE

I make this with Sole. I suppose you can make it with any white fish -- Basa or Bhetki or Snapper. You can have just the fish and vegetables, or with wholegrain bread or with wheat spaghetti. Your choice.

Ingredients Serving: 2

Sole Fillets: 4-6
Tomato: 1 large cut in rings
Garlic: 2 tsp finely minced
Onion: 1 large cut in rings
Brocolli: a few florets
Thai Spring Roll Sauce or any sweet & sour sauce: 1 tbsp
Light soya sauce: 3 tbsp
Vinegar: 2 tsp
Olive oil or Sesame Oil: 2 tbsp
Whole dry chilli: 1 broken into bits
Flour: 2-3 tbsp
Chilli flakes: to taste
Herb Salt: to taste
Sole Fillets: 4-6
Spinach or Mustard Greens or Haak; whole leaves washed
Tomato: 1 large cut in rings
Garlic: 2 tsp finely minced
Onion: 1 large cut in rings
Brocolli: a few florets
Thai Spring Roll Sauce or any sweet & sour sauce: 1 tbsp
Light soya sauce: 3 tbsp
Vinegar: 2 tsp
Olive oil or Sesame Oil: 2 tbsp
Whole dry chilli: 1 broken into bits
Flour: 2-3 tbsp
Chilli flakes: to taste
Herb Salt: to taste

Instructions

Marinate fish fillets with vinegar, 1 tsp minced garlic, 2 tsp soya sauce and the spring roll sauce. No salt. Keep in fridge.
15 mins before dinner, take the fillets and dust them lightly with flour
Heat the oil in a non-stick pan and add chopped garlic and the whole dry chilli bits.
When aroma rises, add the fish and quickly sear and seal both sides on high heat.
Lower heat and cover fish first with one layer of onions, then a layer of brocolli, then the tomato rings and lastly the whole leaves of greens.
Sprinkle the rest of the soya sauce, chilli flakes and some herbed salt. In case you dont have it any mixed herbs will do.
Cover the pan with a tight fitting lid and steam for 10 mins.
The greens will be beautifully steamed and form a covering on the fish like an upturned plate
Turn the plate over on a serving dish. The greens will now be at the bottom and the fish on top.
Cut in pie slices and serve.

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