4ea sole filet (about 6oz each), refreshed
1 strip kombu (about 0.5oz)
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.