for the cardamom rub and fish
20g cardamom powder (toast some pods, crush them and run them through a sieve)
4 sole fillets
for the coconut curry
600ml coconut cream
5 cardamom pods, crushed
2 cinnamon quills
3 red chillis, split
2 lemon-grass stalks, bruised
70ml lime juice
80ml fish sauce
fresh coriander leaves
fresh radishes, thinly sliced
To prepare the cardamom rub, mix the cardamom powder, sugar, and salt, then rub this onto the fillets. Set the fish aside for 20 minutes to absorb the flavours.
Meanwhile, prepare the coconut curry by adding all the ingredients to a pot and bringing it to a slow simmer. Let it simmer for 15 minutes to allow all the flavours to infuse, then set it aside.
Heat the oil in a nonstick pan. Cook the sole over a moderate heat for approximately four minutes per side. The flesh should pull off the bone easily.
Serve the pan-fried sole with the coconut curry sauce.
We chose to add organic carrots, coriander, and thinly sliced radishes but any fresh vegetables will complement the dish. SERVES 4
This recipe originally appeared in HL October 2015