Name: Lemon Sole Fingers/Vietnamese Dipping Sauce
Yield: Serves Four
Ingredients: 1 lemon, cut in wedges to serve; 4 shallots, peeled, finely sliced; sea salt & black pepper; 1 knob of salted butter; 50 ml mirin; 3 tbsp sugar syrup; 50 ml lime juice; 125 ml rice wine vinegar; 15 g fresh ginger, peeled, grated; 2 eggs and 150 ml milk, beaten together to make an egg wash; 1 garlic clove, peeled, finely sliced; 5 tsp nam pla fish sauce; 60 ml soy sauce; 1 small bunch of coriander, finely chopped; 3 red chillies, deseeded, sliced; 5 tsp sesame oil; 100 g Panko breadcrumbs; rapeseed oil; 1 level tbsp mild curry powder; 75 g seasoned plain flour; 4 lemon sole fillets, skinned and cut into ‘fish fingers’

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Dipping Sauce

5 tsp sesame oil
4 shallots, peeled, finely sliced
1 garl

Method

To make the dipping sauce

Gently heat the sesame oil in a saucepan and add the shallots, garlic, ginger and chillies. Stir well and sweat the vegetables over a medium heat for 8 to 10 minutes, until the shallots are soft. Pour in the mirin and increase the heat slightly. Stir and simmer the mixture until it has reduced by half. Add the sugar syrup, lime jui