Main Meals Recipes - Steamed Lettuce-wrapped Sole Recipe

Ingredients

• 2 large sole fillets, skinned

• 15ml/1 tbsp sesame seeds

• 15ml/1 tbsp sunflower or peanut oil

• 2.5cm/1 in piece fresh root ginger, peeled and grated

• 3 garlic cloves, finely chopped

• 15ml/1 tbsp soy sauce or Thai fish sauce

• juice of 1 lemon

• 2 spring onions (scallions), thinly sliced

• 8 large soft lettuce leaves

• 12 large live mussels, scrubbed and bearded

• salt and ground black pepper

• sesame oil, for drizzling (optional)

Serves 4

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Method:

1. Cut the sole fillets in half lengthways. Season with salt and ground black pepper, then set aside.

2. Heat a heavy frying pan until hot. Toast the sesame seeds lightly, being careful not to let then burn, then set aside.

3. Heat the sunflower or groundnut oil in the frying pan. Add the ginger and garlic and cook, stirring, until lightly colored but not browned; stir in the soy sauce or Thai fish sauce, lemon juice and spring onions. Remove the pan from the heat and stir in the toasted sesame seeds.

4. Lay the pieces of fish on baking parchment, skinned side up; spread each evenly with the ginger mixture. Roll up each piece, starting at the tail end and place the rolls on a baking sheet.

5. Bring a pan of water, over which the steamer will fit, to the boil. Plunge the lettuce leaves into the boiling water and immediately lift them out. Lay them out flat on kitchen paper and pat dry.

6. Tightly wrap each sole parcel in two lettuce leaves, making sure they are very secure. Arrange the fish parcels in the steamer basket, cover and steam over simmering water for 8 minutes.

7. Add the mussels to the steamer and steam for 2-4 minutes, until they open. Discard any that remain closed. Put the parcels on four plates and garnish with the mussels. Serve drizzled with oil, if liked.

Note: Steamed Food is extremely healthy as it helps to retain the nutrients that can be lost by other cooking methods. It also gives wonderfully succulent results.