Fish and Seafood Recipes -
Sole with Satay
Sauce
Recipe
Fish and Seafood
Recipes
-
Sole with Satay
Sauce Recipe
Ingredients
Serve
4
25 g/1 oz butter
1
shallot,
very finely chopped
1 tablespoon chopped chives
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
grated rind of
1/2 lemon
8 Dover or lemon sole fillets
1 egg, beaten
4-5 tablespoons fresh breadcrumbs
vegetable oil, for
deep-frying
lime or lemon wedges,
to garnish
Satay sauce:
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon fennel seeds, crushed
2 garlic cloves, crushed
125 g/4 oz crunchy peanut butter
1 teaspoon dark soft brown sugar
2 fresh green
chilies, deseeded and finely chopped
150 g/5 oz creamed coconut, dissolved in 450
ml/3/4
pint
hot water
3 tablespoons lemon or lime juice
Method:
First make
the satay sauce: heat a wok or heavy-based
frying pan, add the coriander, cumin and fennel
seeds and dry-fry, stirring constantly, for 2
minutes.
Add
the garlic, peanut butter, sugar, chilies and
coconut milk, stir well and cook over a low heat for
7-8 minutes. Stir in the lemon or lime juice, set
aside and keep warm.
Melt the butter in a pan, add
the shallot and cook for 1 minute. Stir in the herbs
and lemon rind. Cool slightly, then divide between
the fish.
Roll up each fillet and secure with wooden
cocktail sticks.
Heat the oil to 180-190°C (350-375°F) or until a
cube of bread browns in 30 seconds.
Dip each fillet
in the beaten egg, then coat in the breadcrumbs.
Deep-fry for 4-5 minutes until golden. Drain on
kitchen paper and arrange on a warmed serving dish.
Serve with the satay sauce and lime or lemon wedges.