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    Cha Ca Sole with Coconut Rice

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    Cha Ca Sole with Coconut Rice

    This is a Vietnamese-style dish that matches the delicacy of lemon sole with the piquancy of a chili-laced dipping sauce

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes


    • 120g thai fragrant rice
    • 165ml light coconut milk
    • 2 tbsp rice wine vinegar
    • 2 tsp brown sugar
    • 1 red chilli, finely chopped
    • 2 tbsp fish sauce
    • 15g dill, roughly chopped
    • 2 large lemon sole fillets
    • ¼ ground tumeric
    • 10g fresh ginger, finely grated
    • 2 tbsp vegetable oil
    • 2 salad onions, trimmed and sliced


    1. Place the washed rice in a small pan with the coconut milk, 165ml water (refill the coconut milk tin) and a pinch of salt. Bring to the boil and simmer gently for 10 minutes. Cover and set aside.
    2. Mix the vinegar, sugar, half the chilli, the fish sauce and 1 tbsp dill to make the sauce
    3. Preheat the grill to high. Combine the turmeric, remaining chilli, ginger and 1 tbsp oil. Season, spread the mixture over the fillets and grill on a foil-lined baking tray, for 2–3 minutes on each side.
    4. Heat the remaining oil in a frying pan and gently cook the salad onions and the remaining dill for a minute or two with a pinch of salt, until they wilt and release their aromas. Spoon over the fish and serve with the coconut rice and the sauce spooned over or on the side.

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