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:
Salt the fillets.
Mix spices with ml beer.
Toss the fillets in flour, egg and panko breadcrumbs.
Fry in plenty of butter on medium heat for a few minutes per side, until golden and crispy.
Hoisin glazed pak choi:
Mix the ingredients together in a bowl.
Split the cabbage in half.
Heat a frying pan over medium heat with a little olive oil.
Place the cabbage with the flat side down and fry for 2-3 minutes until it starts to get a little colour.
Turn the cabbage over and brush over some of the sauce. Turn over again and pour over the rest of the sauce.
Cover and steam for about 3 minutes until the cabbage is done.
Browned soy butter:
Brown the butter in a frying pan until it turns golden brown. Pour it into a bowl.
Allow to cool slightly and add soy.
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