Sort of Japanese pan fried sole, spinach, and rice

sole1.jpg
This meal is very fast to prepare, simple, and probably not everyone's cup of tea. But it's healthy, inexpensive, doesn't require any fancy cooking appliances, and is pretty tasty!

I used fillet of sole, but pretty much any thin white fish can be used. Season the fish with salt, pepper, garlic powder, and onion powder. Dredge in flour.
sole2.jpg
Heat a sauté pan over medium-high heat. Add olive oil to barely coat the bottom of the pan and cook the fish for a few minutes. When lightly browned, flip.

I served this with fresh spinach barely sautéed in olive oil and seasoned with salt, pepper, garlic powder, hana katsuo (dried bonito fish flakes), and soy sauce.

sole3.jpg
The remainder of the plate is white sushi rice topped with furikake - a mixture of nori (seaweed) and sesame seeds, in this case (aji nori furikake).

American style, the fish would probably be served with lemon, but I served this with soy sauce, because, well, I serve everything serve with soy sauce.




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This page contains a single entry by Rick Kasguma published on July 12, 2010 5:55 PM.

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