Steamed sole and green vegetables with Thai-style coconut sauce

Steamed sole and green vegetables with Thai-style coconut sauce

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  • 4
  • Easy
  • 10 minutes
  • 15 minutes
  • Jordan Chenin Blanc 2007


  • 4 small soles, skinned and trimmed, or 2 large soles, halved
  • 2 - 3 bulbs fresh lemongrass
  • 2 T Thai stir-fry oil
  • 1 bunch spring onions, chopped
  • 1 red chilli, chopped
  • 1 clove garlic, chopped
  • 400 g can coconut cream
  • 2 T fish sauce
  • 2 t brown sugar
  • 1 punnet ready-to-steam mix edamame soy beans, mangetout, fine beans and broccoli (sachet of sauce dis
  • 2 T fresh lime juice
  • fresh coriander leaves, for sprinkling
  • steamed jasmine rice, for serving

Cooking Instructions

Wash the soles and set aside.
To make the sauce: Smash the lemongrass and unfurl the tough outer leaves (reserve for flavouring the rice). Finely chop the tender inner core. Using the Thai stir-fry oil, stir-fry the lemongrass, spring onion, chilli and garlic until fragrant. Stir in the coconut cream and bring to a simmer. Add the fish sauce and sugar, then simmer for a few minutes, until slightly reduced.
To assemble: Add the sole to the ready-to- steam vegetables, cover tightly, reduce the heat to a minimum, and leave to steam for about 5 minutes, until just cooked. Stir in the lime juice and a handful of coriander leaves. Check to see that the sweet-sour balance is correct and adjust if necessary. Add more fish sauce if required. Serve with plenty of hot jasmine rice.
Per serving: 2184.6kJ, 22.6g protein, 28.4g fat, 44.1g carbs.

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