Crispy and Wonderfully Tasty Sole Served with Browned Soy Butter and Hoisin-glazed Pak Choi

A quick and easy recipe for a wonderfully crispy and golden sole flavored with Asian accessories. This dish is ready in 15 minutes and is loved by adults and children alike. Yummy!

Ingredients:

Panko breaded sole

• 2 fillets of sole

• salt

• 1 dl wheat flour (possibly gluten-free)

• 1 tbsp cayenne pepper

• 2 eggs, beaten

• 2 dl panko bread

• butter, to fry in

Hoisin glazed pak choi

• 1 piece pak choi

• 1 tablespoon sesame oil

• 1 tbsp Japanese soy

• 2 teaspoons freshly squeezed lime juice

• 1 chopped clove of garlic

• 1 finely chopped chili (can be omitted)

• Olive oil for frying

Browned soy butter

• 100 g of butter

• 4 tbsp Japanese soy

Other

• Pickled spring onions

• Pickled chili

• Boiled potato

Method:

Panko breaded sole:

1. Salt the fillets.

2. Mix spices with ml beer.

3. Toss the fillets in flour, egg and panko breadcrumbs.

4. Fry in plenty of butter on medium heat for a few minutes per side, until golden and crispy.

Hoisin glazed pak choi:

1. Mix the ingredients together in a bowl.

2. Split the cabbage in half.

3. Heat a frying pan over medium heat with a little olive oil.

4. Place the cabbage with the flat side down and fry for 2-3 minutes until it starts to get a little colour.

5. Turn the cabbage over and brush over some of the sauce. Turn over again and pour over the rest of the sauce.

6. Cover and steam for about 3 minutes until the cabbage is done.

Browned soy butter:

1. Brown the butter in a frying pan until it turns golden brown. Pour it into a bowl.

2. Allow to cool slightly and add soy.