Spicy Tsuyu Braised Sole with Lime Leaf and Ginger

Menu PartEntree
Cuisine TypeAsian
Thai spiced Alaskan sole

Chef Rachel Yang

Joule and Revel restaurants


Braising is a surefire way to keep lean fish fillets from drying out. Chef Rachel Yang of Joule and Revel restaurants in Seattle creates a braising liquid with Thai flavors, including charred kombu, Thai chiles and makrut lime leaf in a broth made with sake, tamari and mirin. It infuses the Alaskan sole fillets with a savory, spicy and citrusy notes.


1 strip kombu (Japanese seaweed)

1 pt. sake

1 cup tamari

1 cup mirin

2 Thai chilis

8 makrut lime leaves

2 tbsp. canola oil

2 tbsp. pickled ginger, julienned

1 tbsp. fresh cilantro leaves

4 Alaskan sole fillets (about 6 oz. each), refreshed



1. For spicy tsuyu braising liquid, toast kombu in a small sauté pan or on an open flame until it’s soft and pliable. In blender container, combine toasted kombu with sake, tamari, mirin and chiles; blend until pureed.

2.  Place sole filets in a nonreactive baking pan large enough to fit fillets in one layer. Pour spicy tsuyu on top; marinate fillets in liquid at least 6 hours.

3. Add canola oil and makrut lime leaf in baking pan. Place the baking pan in a 350 F convection oven (400 F conventional oven); cook until fish is opaque, 5 to 7 minutes.

4. To serve, plate fish with braising liquid, pickled ginger and cilantro.

Photo courtesy of Alaska Seafood Marketing Institute

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