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Alaska Sole Larb

The mild flavor and delicate texture of Wild Alaska Sole combine beautifully with Vietnamese flavors for a light, healthy lunch or dinner.

Prep Time

20 minutes

Cook Time

10 minutes

Servings

4

Ingredients

1 tablespoon vegetable oil

1 pound Alaska sole (flounder) fillets, thawed and cut in 2-inch pieces

Kosher salt

Freshly ground black pepper

1 tablespoon fish sauce

1 teaspoon brown sugar

3 tablespoons uncooked jasmine rice or store-bought toasted rice powder

1/2 cup thinly sliced shallots

2 tablespoons lime juice

2 scallions, thinly sliced

1/2 Fresno or jalapeño pepper, thinly sliced

1/2 cup chopped cilantro

2 tablespoons Thai basil leaves, torn

Butter lettuce cups

Step 1

Brush the bottom of a 12-inch skillet with the oil and add the sole. Season fish with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour boiling water to cover the bottom of the pan and set over high heat. When the water is boiling, cover tightly and remove from the heat. Let stand 3-5 minutes or until the fish is cooked

Step 2

While the fish is cooking, combine the fish sauce and sugar in a large serving bowl and stir until sugar is dissolved. With a slotted spoon, transfer the cooked fish to the bowl and stir Let cool.

Step 3

In a small skillet over medium high heat, toast the uncooked rice, stirring frequently, until the rice starts to turn golden and smells nutty, about 5 minutes. Transfer to a spice grinder or mortar and pestle, let cool and grind until it forms a powder.

Step 4

Combine the shallots, lime juice, Fresno or jalapeño pepper, cilantro, Thai basil and 1 tablespoon of the rice powder in a serving bowl. Stir gently and sprinkle with the rice powder. Serve with the lettuce cups.

More Recipes

Whether you need a quick weekday meal or want to try something more ambitious, we’ve got your covered! Wild Alaska Sole can be enjoyed in so many ways — find your next delicious option here.