Recipe of the week by Lawrence Murphy | Thai-style lemon sole
Bobby beans are thicker than a French bean and packed with goodness. Plunge the beans into boiling salted water for 3 minutes, then drop them into iced water to stop them cooking. You can eat them raw in salads, reheat them in a pan with butter or stir fry them in a hot smoking wok.
I’ve added them to this Thai style broth with steamed lemon sole for a bit of crunch and texture.
Ingredients (serves 4)
2 lemon soles filleted and skinned
1 onion chopped
small knob ginger or galangal chopped
2 red birds eye chilli chopped
4 cloves garlic finely chopped
table spoon fish sauce
table spoon Mirin
2 tablespoons soy sauce
400ml coconut milk
juice from a lime
bulb fennel sliced
200g bobby beans picked and blanched
bunch spring onion sliced
Method
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Hide Ad1. Heat some vegetable oil in a large saucepan on medium heat.
2. Cook onion for 2 minutes. Add ginger, chilli and garlic, continue to cook for another 2 minutes.
3. Add sliced fennel, mirin, soy and fish sauce and stir in the coconut milk.
4. Bring to a simmer and cook for 4 minutes before adding lime juice.
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Hide Ad5. Stir in bobby beans and carefully lay fish on top of the broth. Sprinkle spring onions and cover with a lid. Cook for about 4 minutes until the fish is steamed.
6. Serve with steamed rice.
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