Spicy Tsuyu Braised Sole with Lime Leaf and Ginger

Serves Serves 4
Prep Time 6 minutes
Cook Time 10 minutes

4ea sole filet (about 6oz each), refreshed

1 strip kombu (about 0.5oz)

1pt sake

1c tamari

1c mirin

2ea thai chili

8ea makrut lime leaf

2tbsp canola oil

2tbsp pickled ginger, julienned

1tbsp picked cilantro leaves


Recipe by Chef Rachel Yang 


Make spicy tsuyu by toasting kombu on a small sauté pan or on an open flame until it’s soft and pliable. Blend kombu and thai chili with all liquid. Place Sole filets on a baking pan large enough to fit fillets in one layer and marinate them with spicy tsuyu for at least 6 hours.

Add canola oil and makrut lime leaf in baking pan. Place the baking pan in a 350F convection oven (400F conventional oven) for about 5-7 minutes.

Serve the fish with braising liquid, pickled ginger and cilantro.