Asian Sole

Name: Asian Sole
Cuisine: Asia
Ingredients: 1 tablespoon arrowroot powder; 1 teaspoon sugar; ½ cup coarsely chopped cilantro (coriander) leaves; ½ cup coarsely chopped cilantro (coriander) leaves; ½ cup coarsely chopped cilantro (coriander) leaves; 3 tablespoons gluten-free soy sauce; ⅓ cup rice wine vinegar; ½ ounce ginger, peeled and cut into ¼-inch dice (about 3 tablespoons); 1 to 2 bunches scallions, trimmed, white parts thinly sliced across (about ⅓ cup); Eight 4-ounce fillets of sole; One 1-ounce package dried shiitake mushrooms; 1½ tablespoons toasted sesame oil

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is Asian by virtue of its seasonings, not the origin of the fish. Any sole can be used. The fillet halves are rolled up to make them look attractive and less fragile while cooking than if they were cooked flat.

Ingredients

1½ tablespoons toasted sesame oil
One 1-ounce package dried shiitake mushrooms
Eight

Asia
Side dish
Pescatarian

Method

Wipe a 9-inch glass pie dish with a small amount of the sesame oil. Heat the oven to 350°F with the rack in the bottom position.

Break the shiitake caps into small pieces into a blender, discarding the stems. Blend until reduced to a fine powder. Lay out a large sheet of paper or aluminum foil