Crunchy Sesame Cabbage with Katsu Curry Sole
By OcadoLife
Published on 11 January 2024
Japanese-inspired comfort food, this dish of Crunchy Sesame Cabbage with Katsu Curry Sole features lightly pickled cabbage to cut through the richness of the sauce. Cookbook author and food writer Ed Smith has used lemon sole, but goujons, scampi or fish fingers would work too. Simmer leftover katsu sauce with a splash of stock to loosen, plus noodles, leafy greens and some prawns for a tasty soup. Looking for more Japanese recipes? Look no further.
Time and servings
40 minsTotal time
Serves 4578 kcal/serving
15 minsPrep time
25 minsCooking time
Ingredients
- 1 tbsp toasted sesame oil
- 2 tsp light soy sauce
- 2 tsp mirin
- 1 tbsp rice vinegar
- 500g white cabbage, shredded
- 400g carrots, cut into 2cm chunks
- 100g katsu curry paste
- 450g lightly dusted lemon sole fillets (or use goujons, scampi or fish fingers)
- 300g rice (we used short grain)
Method
Step 1
For the cabbage, whisk the oil, soy sauce, mirin and vinegar in a mixing bowl until emulsified to make a dressing. Add the shredded cabbage, toss well and set aside.Step 2
Fill a pan with 750ml water; bring to the boil, add the carrots and cook for 15 mins or until tender. Strain the carrots, reserving the water. Return the cooking water to the pan and set over a low heat. Whisk in the curry paste; cook for 3 mins until thickened. Add the carrots and keep warm.Step 3
Meanwhile, cook the fish and the rice according to pack instructions.Step 4
Serve the sauce over the fish with the rice and a big spoonful of cabbage. Leftover sauce keeps in a chilled airtight container for 3 days.