Steamed Sole filet & carrot sauce

Steamed Sole filet & carrot sauce
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I remember how we never ate fish when I was a kid because my mother didn’t like it. It’s funny considering how my daughter and I have it almost daily. I’m continuously inspired by this meal; whether it’s the middle of the week or not, it’s pretty much my go-to.

My main goal is now to win over people like my mother in the future and get them to actually enjoy a fish meal. The sauce is the highlight of this recipe you’ll want to add it to everything.

Miso can be found in your regular grocery store and keeps for a long time. What’s more, there’s another miso soup recipe in our second recipe book. Another great reason to buy some :).

  • Serves2
  • Prep time15 mins
  • Cook time10 mins
  • Timeout-
  • FreezingNe se congèle pas.


  • 2 sole filets (approx. 125 g each)
    Replacement options

    white fish

  • Salt & pepper, as preferred
  • 1 shallot, minced
  • 1 tablespoon sesame seeds
  • 1/2 cup of carrots, minced and cooked
  • 6 tablespoons of carrot juice
    Replacement options

    your preferred broth

  • 1 tablespoon of sesame butter (Tahini)
  • 1 tablespoon of honey
  • 1/2 teaspoon of miso paste


  1. Season the fish then set aside.
  2. Pour a small amount of water in a pot, then add a sieve over the pot making sure it doesn’t touch the water. Bring to a boil then add the sole filets in the sieve. Cover and steam for 8 minutes.
  3. Puree all the sauce ingredients until smooth with a handheld mixer. Set aside.
  4. Serve the filets with some rice, pour some sauce over them and then sprinkle the shallots and sesame seeds atop it all.

Tips & tricks

– You can also fill a few leaves of Boston lettuce with the rice and fish to serve.



Recipe published on August 19, 2018