Lemon Sole Fingers/Vietnamese Dipping Sauce

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

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

Starter
Pescatarian

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