Sole with ginger lime peanut sauce

Usually my cooking is very humdrum. I just steam some vegies and cook some form of protein and grains. I don’t think much about seasoning, beyond a bit of salt.

Once in a while, though, I get inspired.

I found such a nice fresh piece of petrale sole at the market, and then at the checkout stand I heard someone talking about peanut sauce. That’s it! I thought, and as I biked home, I started imagining the flavors I wanted.

Good cooking is a bit like good sex in that the most important organ involved is the brain. The anticipation and preparations add to the final sensual experience. By the time I was finally lifting my first forkful, I was all worked up for tastebud heaven.

I’m getting ahead of myself, though. Here’s what I cooked.

I had a couple of leeks that needed to be used, so I sliced them thinly and sauteed them a bit. Then I added the sole fillet and sauteed it among the leeks, flipping it early enough not to overcook it.

Meanwhile I whipped up some peanut sauce as follows. Amounts are estimates. Use your own judgment.

I made a bed of rice and steamed dandelion greens, put some sole and leeks on top, then glopped a bunch of peanut sauce over everything.

Like I said, tastebud heaven!