Braised Petrale Sole in Green Coconut Curry Sauce

ABOUT THIS RECIPE

This Braised Petrale Sole in Green Coconut Curry Sauce draws inspiration from a recipe shared by our customer, Monica L. The dish artfully combines our tender, wild-caught local Petrale Sole fillets with a savory green coconut curry sauce, fresh spinach, and cherry tomatoes.

Petrale Sole, a prized Pacific flatfish, is celebrated for its mild, sweet flavor and delicate texture. Braising it in a green coconut curry sauce not only enhances its flavor but also ensures it remains moist and tender. The addition of spinach and tomatoes provides both vibrant color and nutritional benefits.

This dish is both elegant and approachable, making it perfect for a quick weeknight dinner or an impressive option for entertaining guests. Experience the essence of Thai-inspired cuisine with this delightful and wholesome meal.

Ingredients:

For the Green Coconut Curry Sauce:

• 1 can (14 oz) coconut milk
• 2 tbsp green curry paste
• 1 tbsp Son's fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 small shallot, finely chopped

For the Dish:

• 1lb fresh petrale sole fillets
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach leaves
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Prepare the Curry Sauce:

   • In a medium bowl, whisk together coconut milk, green curry paste, fish sauce, soy sauce, brown sugar, and lime juice until well combined. Set aside.
     
     

2. Cook the Aromatics:

   • Heat vegetable oil in a large skillet over medium heat. Add minced garlic, grated ginger, and chopped shallot. Sauté for about 2-3 minutes until fragrant and softened.
     
     

3. Braise the Fish:

   • Season the Petrale Sole fillets with salt and pepper on both sides.
   • Add the fillets to the skillet and cook for about 2 minutes on each side until they start to get a bit of color.
   • Pour the prepared green coconut curry sauce over the fish. Bring to a simmer and let cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
     
     

4. Add Vegetables:

   • Add the halved cherry tomatoes and fresh spinach leaves to the skillet. Stir gently to combine and cook for another 2-3 minutes, or until the spinach is wilted and the tomatoes are softened.
     
     

5. Serve:

   • Transfer the fish and sauce to serving plates. Garnish with fresh cilantro.
   • Serve hot with steamed jasmine rice or your favorite side. Enjoy!