Dover Sole with Coconut Curry Sauce, Shiitakes and Green Beans

By Bellacucinam

Ingredients

• 1 Teaspoon and 1 tablespoon of vegetable oil divided
• 1/4 cup finely chopped onion
• 1 tablespoon fresh ginger minced
• 2 tablespoons curry
• 1/2 teaspoon red pepper
• 1 cup chicken stock
• 1 (14 oz) can coconut milk
• 2 tablespoons flour
• 2 tablespoons corn starch
• 1 tablespoon sesame seeds
• salt and pepper
• 1 lb dover sole or flounder filets
• 1 cup sliced shiitakes
• 1 lb green beans
• 4 cups cooked jasmine rice
• 1/4 cup sliced scallions
• 1 tablespoon fresh basil for garnish

Details

Servings 4

Preparation

Step 1

In a saucepan head 1 teaspoon oil over meduim heat. Add onion and ginger, saute until translucent. Add curry and red pepper, cook another 2 min. Add stock and reduce by half. Add coconut milk and cook until thick. Keep warm.

heat 1 tablespoon oil in non stick pan.

In small bowl mix flour, corn starch, seeds and salt pepper. Dredge filets in flour mixture. Heat until browned flipping once.

Remove and drain on paper towels. Add mushrooms and green beans saute until tender.

Place rice on bottom on dish, top with filets and pur sauce over top. Garnish with greens beans and mushrooms around.

Garnish with onions, basil and sesame seeds.