Pan-seared sole with tomato-coconut sauce

Name: Pan-seared sole with tomato-coconut sauce
Total time: 900 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 sole fillets, skinless and deboned; 1/2 cup rice flour; 2 cloves garlic, finely sliced; 1 shallot, finely sliced; 1 tsp curry powder; 3 tbsp tomato paste; 1-409 ml can premium coconut milk

Robert Gonzal @robert

Vancouver BC

Like a lot of places, our city's stuck in a stifling summer heat wave. Times like this make cooking, or even the thought of cooking, much less enjoyable. So what's a cook to do? You don't want to stand for an hour or more in a hot kitchen, but you don't want to serve something boring and humdrum either. That's where a dish like this sole in tomato-coconut sauce proves its worth. It's super-simple and comes together in minutes. There's minimal standing in front of a hot stove. It's also super-delicious, with a sauce that'll have diners coming back over and over. Trust me, I know. My wife and daughter couldn't get enough, and actually broke out an extra roll of bread to mop up the sauce.

Robert Gonzal @robert

Saved

Ingredients

15 minutes

4 servings

4sole fillets, skinless and deboned
1/2 cuprice flour
2 clovesgarlic, finely sliced
1shallot, finely sliced
1 tspcurry powder
3 tbsptomato paste
1-409 mlcan premium coconut milk

Saved

Steps

15 minutes

1

Make a simple dredge by pouring the rice flour in a baking dish and adding a couple of pinches of salt and a few grinds of black pepper. Lay in the sole fillets and flip them a few times to make sure they're well coated.
2

Add a splash of veg oil to a large pan on medium-high heat. Once at temperature, shake any excess flour off the fillets and lay them into the pan. If you have to work in batches, it's fine. Fry the fillets for about 3 minutes per side, then remove them to a plate and set aside.
3

Wipe the pan clean with some paper towel and put it back on the heat. Add a splash of olive oil, then the garlic and shallot. Let fry for only 1 minute, then stir in the curry powder. Let the spice bloom (i.e. become fragrant) for another minute, then add the tomato paste. Let fry for about 2 minutes, stirring frequently so the garlic doesn't burn.
4

Once the tomato paste has darkened, pour in the coconut milk. Season with salt and pepper, and bring the sauce just to a simmer. Transfer the sauce to a serving vessel and serve immediately with the fish. Be sure to have extra bread handy, because your guests will want to soak up any leftover sauce.