Fish with Rice Wine

Delicate sole cooks in a flash, which makes this light, Asian-leaning dish a genuine weeknight win. The fillets get a quick dredge in whole wheat flour, fried in a blend of vegetable and toasted sesame oil that gives the crust a faint nutty perfume, then crisp up in just a few minutes per side.

The sauce comes together in the same pan while the fish rests. A splash of rice wine and lemon juice deglazes all those browned bits, fresh grated ginger adds warmth and bite, and a handful of toasted pine nuts brings buttery crunch. Reduce it just until it thickens slightly and is no longer runny, so it clings to the fish instead of flooding the plate.

Sole is thin and fragile, so a gentle hand matters. Don’t crowd the skillet, which steams the fish instead of browning it, and flip carefully with a wide spatula. Pour the warm sauce over the fillets and finish with scallions sliced thin on the diagonal. It’s a restaurant-style plate that takes about half an hour, start to finish.

Kitchen Tips

• Don’t crowd the skillet. Cook the fillets in batches so they brown instead of steaming in their own moisture.
• Sole is thin and breaks easily. Use a wide, thin spatula and flip just once.
• Reduce the pan sauce only until it’s no longer watery. Over-reduce and it turns sticky and loses its brightness.
• Toast the pine nuts until just golden, watching closely, since they burn fast.

Variations

• Any thin white fish works: flounder, tilapia, or trout.
• Add a splash of soy sauce or a pinch of sugar to the pan sauce for more depth.
• Swap pine nuts for slivered almonds.