Spicy Grilled Sole Fillet

Before coming to Asia 9 years ago, this is one dish I would never have thought of preparing. I certainly didn’t know what lemongrass was and I would never have used red chili peppers as I didn’t like things hot or spicy. Well, that was the past and have since encountered many Asian dishes that excite and heat up ones taste buds by the help of herbs and spices. I have to admit, though, that I cannot handle very spicy dishes especially where bird’s eye chilies have been used. Part of the problem is that I have an allergic reaction which shows up around the edges of my lips and you would swear I had a bit of collagen recently injected! I can, however, enjoy a red chili so long as the seeds and membrane are removed (that’s where the heat is). Anyway, a quick fish supper ready in 20 minutes!

Serves 2
2 lemon sole fillets, about 120g each
2 red chillies, deseeded and chopped
2 shallots, chopped
1 garlic clove, chopped
1 lemongrass, outer leaves removed and chopped
small knob of ginger, peeled and chopped
2 teaspoon soy sauce
pinch sugar
2 tablespoons vegetable oil
Make a paste by blending together chilies, shallots, garlic, lemongrass, ginger, soy sauce and sugar in a blender or coffee grinder or use a pestle and mortar. Heat oil in a small frying pan and cook the paste for 2 minutes until it has darkened slightly and you can really smell the spices. Season with a little salt, if needed and set aside. Heat grill to medium. Place fish on a baking sheet and smear the paste all over making sure to cover the whole fillet. Place under grill and cook for 10 minutes or until the fish flakes easily. Serve with rice and bok choy or choy sum.

The Culinary Chase’s Note: You can use any fillet of fish so long as it’s not too thick. Even though this recipe calls for 2 red chillies, the paste takes on a caramelized flavor when pan fried and the addition of grilling enhances that flavor. Enjoy!