Here’s BSK’s new way of doing sole. As you discerning folk know, sole has a tendency to fall apart. HG typically solves this by dusting fillets in flour or Zatarain’s Fish Fry and giving them a quick (very quick) saute. Now BSK has come up with a method that is healthy, tasty and— best of all—preserves the integrity of sole.
BSK heats a bit of olive oil in a wok. Adds garlic, garlic scapes and a big bunch of fresh, wet spinach leaves (the spinach has to be wet so that it releases a lot of steam). Cooks until the spinach softens. BSK then adds a pound of sole fillets, resting them on top of the leaves. Covers the wok and lets the sole steam until ready — be careful as these fillets cook fast. BSK sprinkles the fish with some sesame oil, Thai fish sauce, a few hot pepper flakes. She accompanies the whole thing with a bowl of rice or cold soba noodles and wasabi.
Pass the chilled sake and India Pale Ale, please.
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