Sole with Thai Coconut Sauce

Fishy, fishy on my dishy...

Day 8 of the Hormone Diet.  5 lbs. down for me, about the same for the hubby.  Not too bad as we don't really feel like we are suffering at all.  The food has been awesome, once you get the hang of things and plan ahead.


Last night's dinner was an amazing sole dish, adapted from Grilled Mahi-Mahi with Thai Coconut Sauce found on Epicurious. We served it with some basmati rice and an amazing salad that I'll post about later.



SOLE WITH THAI COCONUT SAUCE

• 2 cans (400 ml each) unsweetened coconut milk 
• 4 Tblsps. fresh lime juice 
• 4 tsps. minced peeled fresh ginger** 
• 4 garlic cloves, pressed 
• 2 tsps. fish sauce (such as nam pla or nuoc nam) 
• 2 - 3 minced seeded Thai chiles (or leave the seeds in, depending on how spicy you like things) 
• 4 Tblsps. chopped fresh cilantro 
• 4 Tblsps. minced green onions

• 6 - 8 sole fillets

Combine first set of ingredients (everything except fish) in medium skillet.  Over medium-high heat bring to the boil, and then turn down to a simmer.  


Poach fish in sauce for about 10 minutes, or until flaky. Remove fish and tent with foil to maintain heat.

Turn heat back up on sauce and boil until reduced to your liking.  Season sauce with salt and pepper.

Divide coconut sauce among plates; top with fish and serve. 

** The ginger trick...buy fresh ginger root and keep it in the freezer in a plastic bag. When you need some "minced" or "chopped fine" you can whip it out, and grate it on a rasp or a fine grater. Easy-peasy lemon squeezy! Oh, and as Jamie Oliver says, I wouldn't bother peeling it unless you are bothered by the appearance of the skin in your dish. Otherwise, it seems to cook down just like the rest of the ginger does and I don't find it to be noticeable at all.