Recipes
Photo by Emily Sterne
Ingredients
1 tablespoon black lychee tea
4 6-8 ounce pieces grey sole
4 slices peeled ginger, julienne
3 lemons, 2 zested and juiced, 1 thinly sliced
1 large English cucumber, very thinly sliced
2 tablespoons chopped chives
1/4 cup grapeseed oil, heated to almost smoking
Banana leaf or romaine for lining steamers
Kosher salt and freshly ground white pepper to taste
Directions
Prepare a large steamer basket (or several smaller baskets, stacked) over a wok filled with simmering water and black lychee tea. Remove bones from sole by making a v-shaped cut up the center of each filet. Season the sole and place in banana leaf-lined steamer. Place ginger and lemon slices on top of each filet. Steam for 6-7 minutes or until done. Meanwhile, line heat-proof serving plate with overlapping slices of cucumber, like a carpaccio, Season cucumber and garnish with lemon juice and zest. Place cooked sole on top of cucumber, flash with hot oil by spooning small amount of oil over fish and garnish with chives.
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