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Lemon Sole with Sancho Pepper and Squash Kimchi

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Preparation info
  • Serves

    4

    as main dish of 4-5 robata dishes
    • Difficulty

      Easy

Appears in
Robata: Japanese Home Grilling

By Silla Bjerrum

Published 2018

  • About

In this recipe I am using lemon sole, as the delicate white flesh cooks easily on the robata. Here, it’s served with Sancho, a pepper harvested from the Japanese prickly ash; Sancho has a distinctive lemony flavour similar to yuzu, perfect for grilled fish.

Ingredients

  • 1 white scallop squash (or any soft-skin variety of squash)
  • 4 spring onions (scallions)
  • 50 g (

Method

The kimchi pickles take up to 4 hours to pickle and can be made one day in advance. Wash the squash, cut it in half and deseed. Cut it into thin half-moon shaped slices and place in a mixing bowl. Clean the spring onions (scallions), removing the first outer layer, and trim either end, then cut into four equal pieces and cut each piece in half again, then add to the mixing bowl and spend a few

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