4 jalapeño peppers, seeds and ribs removed, minced
3/4 cup water
How to Make It
In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt. Let marinate at least 10 minutes.
In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
In a large saucepan, heat the oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the jalapeños, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
Add the fish and 1 tablespoon of the marinade. Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes.
Wine Recommendation: The spiciness and creaminess of this stew will be best accompanied by either beer or a bottle of acidic white wine with enough flavor to stand up to the coconut milk and heat. Try a Vouvray or other wine made from chenin blanc from the Loire Valley in France.
It dances on you tongue. I used poblano instead of jalapeño, light coconut milk, clam juice instead of water, and cherry tomatoes. It was lovely. Sole is so delicate, it's remarkable that the sauce does not overpower it, but it doesn't Do not overcook the fish, it really only needs 2 minutes, as the recipe states
No one has rated this recipe??? Then I have to assume no one has made this recipe. I am an at-home, (okay, I'll give myself this) gourmet chef in that money is not a restriction. I cook dinner every night because I enjoy it, always looking for fun, new things. This recipe is OUTSTANDING!. I made only a few revisions, sauteing the spices, ginger, garlic, and jalepenos first, then adding the coconut milk and using my boat motor to combine.
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