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Microstomus pacificus






Mapo Dover Sole.jpg
Shoyu Glazed Dover Sole.jpg
Dover Sole with Figs,.jpg
Ikan Bakar Dover Sole.jpg


Eopsetta jordani



Mapo Dover Sole

YIELD Serves 4-6 | TIME Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes 

Mapo Dover Sole.jpg

*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.


  • 6 dried red chiles*, broken into pieces

  • 2 teaspoon (2 g) Sichuan peppercorns*

  • 3 tablespoon (44 ml) vegetable oil

  • 2 tablespoon (28 g) minced fresh ginger

  • 3 cloves garlic (~20 g), minced

  • 4 ounces (113 g) ground pork

  • 1 tablespoon (18 g) doubanjiang (spicy black bean paste)*

  • ⅓ cup (80 ml) chicken broth

  • 1 teaspoon (5 ml) soy sauce

  • 1 teaspoon (2 g) cornstarch

  • ½ teaspoon (2 g) sugar

  • 12 ounces (340 g) dover sole, cut into 2” (5 cm) pieces

  • 2 green onions, thinly sliced


Step 1

Toast the chiles and Sichuan peppercorn in a large wok over medium-high heat until fragrant, stirring constantly (about 2 minutes). Remove from the wok, crush with a mortar and pestle (or a rolling pin), and set aside.

Step 2

Heat the oil in the wok and stir fry the ginger and garlic for a minute on medium-high heat, then crumble in the ground pork. Stir-fry until the pork is browned evenly (8-10 minutes), then add the doubanjiang, the crushed chiles, and Sichuan peppercorns. Stir until thoroughly combined.

Step 3

In a small bowl, stir the chicken broth, soy sauce, corn starch, and sugar until the cornstarch is dissolved, then pour the mixture into the wok with the ground pork. Stir to combine, reduce heat to medium-low, cover, and simmer for 10 minutes.

Step 4

Push the ground pork to the sides of the wok and add the Dover sole pieces to the bottom of the pan. Gently scoop the ground pork onto the fish to cover it and cook for 5 minutes, until the fish is cooked through. Take care not to break the fish up too much!

Step 5

Sprinkle on the sliced green onion and serve with lots of steamed rice.

Mapo Dover
Dover Recipes

Shoyu Glazed Dover Sole with
Maitake Mushrooms and Lettuce Sauce

YIELD Serves 4 | TIME Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes 

Shoyu Glazed Dover Sole.jpg


For the Lettuce Sauce

  • ½ cup (125 ml) milk

  • 4 tablespoons (½ stick; 50 g) butter

  • 1 small head of iceberg lettuce (~324 g), cut into 3” (7.5 cm) pieces

  • ½ teaspoon (2.5 g) sea salt

For the Shoyu Glaze

  • 3 tablespoons (45 ml) Japanese shoyu* (soy sauce)

  • ½ cup (120 ml) water

  • 2 tablespoons (20 g) sugar

  • 1 tablespoon (15 ml) honey

  • 1, 4” (10 cm) piece of kombu seaweed* (kelp)

For the Dover Sole

  • 1 tablespoon (4 g) Wakame*

  • 2 tablespoons (30 ml) olive oil

  • 1 pound (500 g) Dover sole filets

  • 5 ounces (150 g) of maitake mushrooms, broken into bite-sized chunks

  • 3 tablespoons (30 g) pine nuts

  • 2 cups (180 g) of fresh pea shoots

  • 2 teaspoons (10 g) sea salt, divided

  • 1 teaspoon (5 g) ground black pepper, divided

*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.


Step 1

Make the Lettuce Sauce: In a small pot bring the milk, butter, and salt to a boil then add the lettuce to cook for 1 minute. Use an immersion blender (or regular blender) to puree the lettuce sauce to a smooth consistency.

Step 2

Make the Shoyu Glaze: Bring shoyu, water, sugar, honey, and kombu to a boil. Reduce the heat to a simmer, and cook for 10 minutes. Remove the kombu and then continue simmering until the mixture is the consistency of syrup.

Step 3

Soak the wakame seaweed in warm water until softened, then drain. Line a baking sheet with foil and brush with oil, then preheat the oven to 350° F.

Step 4

Cook the Dover Sole: Season the sole filets with half of the salt and pepper then brush them with the shoyu glaze. Place the fish on the prepared baking sheet and cook in the oven for 3 minutes.

Step 5

While the fish is cooking, heat the olive oil in a large sauté pan over medium-high heat. sauté the maitake mushrooms, softened wakame, pea shoots, and pine nuts for 5 minutes (until the mushrooms and pea shoots are softened) then season with the remaining salt and pepper.

Step 6

To plate, put the lettuce sauce at the bottom, then place the Dover sole filet on the sauce. Place the mushroom-wakame mixture on the side of the filet.

Recipe by Opio Kitchen & Bar Singapore ( and courtesy of WUSATA ( and Pacific Northwest Seafood (

Shoyu Dover

Dover Sole with Figs,
Cauliflower Cream, and Passion Fruit Foam

YIELD Serves 4 | TIME Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes 

Dover Sole with Figs,.jpg


For the Cauliflower Puree

  • 1 tablespoon (14 g) butter

  • 1 small onion (~75 g), thinly sliced

  • 2 cloves garlic (~14 g), minced

  • ½ head of cauliflower (1 pound/450 g), cut into florets

  • ½ cup (120 ml) heavy cream

  • ½ cup (120 ml) milk

  • 1 teaspoon (5 g) sea salt

For the Passionfruit Foam

  • 1 cup (237 ml) seedless passion fruit puree (thawed if using frozen)

  • ¼ cup (60 ml) milk

  • ½ teaspoon (1.5 g) soy lecithin* (powder or granules)

For the Dover Sole

  • 4 4-ounce (113 g) Dover sole filets

  • 1 tablespoon (15 ml) olive oil

  • 1 teaspoon (5 g) sea salt

  • 2 tablespoons (25 g) sugar

  • ½ teaspoon (2.5 g) freshly ground black pepper

  • 4 fresh, ripe figs

  • ½ cup (13 g) microgreens for garnish

*May be more easily found at health food stores


Step 1

Make the Cauliflower Puree: Melt the butter in a medium saucepan over medium heat. Sauté the onion and garlic until translucent, about 5 minutes. Add the cauliflower, cream, milk, and salt, and bring to a boil. Cover and reduce to low heat; simmer until the cauliflower is tender, about 8-10 minutes. Uncover and continue to simmer until the liquid is reduced by about two-thirds, 15-20 minutes. Whip the cooked cauliflower with an immersion blender or electric mixer until smooth, and set aside.

Step 2

Make the Passionfruit Foam: Add the passion fruit puree, milk, and soy lecithin to a quart-size wide container wide enough to fit an immersion blender. Start with the blender blade on the bottom of the container, and using the high-speed setting, slowly pull the blender up and down to work air into the mixture and create a loose foam. Cover and refrigerate.

Step 3

Set an oven rack at the top position and preheat the broiler to high. Line a baking sheet with foil and spritz with cooking spray (or add a drizzle of oil).

Step 4

Cook the Dover Sole: Lay the fish fillets on the prepared pan, then brush them with the olive oil, sprinkle with the salt and fold them in half. Mix the sugar and pepper in a small bowl. Quarter the figs lengthwise, then dip the cut sides in the black pepper-sugar mixture. Set the dipped figs on the prepared baking sheet with the fish, and cut sides up. Broil the fish and figs for 5 minutes, until the fish is flaky and the figs are caramelized.

Step 5

For Serving: Smear a spoonful of the cauliflower puree onto each plate, then top with the broiled fish and caramelized figs. Drape a spoonful of passion fruit foam over the fish and then sprinkle on the microgreens.

Recipe by Kucina Italian Singapore ( and courtesy of WUSATA ( and Pacific Northwest Seafood (

Dover & Figs

Ikan Bakar Dover Sole
(Grilled Dover Sole Wraps with Sambal Bajak)

YIELD Serves 4-6 | TIME Prep: 20 minutes | Cook: 10 minutes | Total: 30 minutes 

Ikan Bakar Dover Sole.jpg


Step 1

Prepare a grill with lump charcoal. (Alternatively, you cook this on a grill pan or sauté pan on the stove, in which case heat the pan over medium-high heat when you’re ready to cook.)

Step 2

Make the Sambal Bajak: Soak the seeded/stemmed dried chiles in warm water until softened, then strain off (but reserve) the liquid. Combine the remaining sambal ingredients EXCEPT the lime leaf together in a large mortar and pestle or food processor, and pound or pulse into a smooth but slightly chunky paste, adding the chile-soaking water as needed.

Step 3

Heat the oil in a large wok or sauté pan over medium heat. Stir-fry the sambal until softened and a slightly darker color. Stir in the lime leaf and continue stir-frying for another 1-2 minutes, and you can smell the citrusy fragrance

Step 4

Cook the Dover Sole Wraps: Place Dover sole portion on banana leaf rectangle, top with a tablespoon (28 g) of chili lime paste, then wrap into a little packet. Secure each fish parcel with a toothpick, then brush on all sides with oil. Grill the packets for 2-3 minutes, turning halfway. Serve with the rest of the sambal as needed.

  • 1 tablespoon (18 g) toasted shrimp paste*

  • 1 shallot (~30 g), minced

  • 4 garlic cloves (~28 g), minced

  • 1-4 fresh Thai (birds’ eye) chile*, seeded and chopped (these are hot peppers! Use according to preference)

  • 7 ounces (200 g) of fresh red chiles such as cayenne or Fresno, chopped (and

  • 1 ounce (28 g) palm sugar*

  • 4 fresh or frozen/thawed calamansi or makrut lime leaves*, thinly sliced

  • ½ cup (120 ml) neutral oil

For the Dover Sole

  • 4 large Dover sole filets (~600 g), each cut in half

  • 1 fresh or frozen/thawed turmeric (or banana) leaf*, cut into eight 8”x 4” (22cm x 10cm) rectangles

  • 1 tablespoon (15 ml) vegetable oil

*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.


For the Sambal Bajak

  • 1 ounce (29 g) dry red chilis, seeds, and stems removed

  • 2 medium-sized tomatoes (120 g), cut into chunks

  • 1 tablespoon (30 g) taucheo* (fermented soybeans)

Recipe by Permata Singapore ( and courtesy of WUSATA ( and Pacific Northwest Seafood (

Ikan Bakar Dover

Ginger-Scallion Petrale Sole with Bok Choy

YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 20 minutes | Total: 25 minutes 


Recipe by Heather Arndt Anderson of


  • 1 tbsp neutral cooking oil

  • 4 baby bok choy, quartered lengthwise

  • 3 scallions thinly sliced

  • 2” piece of ginger, peeled and thinly sliced

  • 2 cloves garlic, minced

  • ¼ cup chopped cilantro, plus a few sprigs for garnish

  • 2 tbsp light soy sauce

  • ¼ tsp sugar

  • ½ tsp corn starch

  • 3 tbsp water or low-sodium chicken broth

  • 1 lb petrale sole fillets

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 tsp sesame oil


Step 1

Preheat the oven to 375° F. Heat the oil in a large pan over medium heat. Reserve 2 tablespoons of scallions for garnish, then stir-fry the bok choy, remaining scallions, ginger, garlic, and cilantro for 5 minutes. Remove from heat.

Step 2

While the bok choy and aromatics are cooking, stir the soy sauce, salt, sugar, corn starch, and water or broth together until the corn starch is dissolved.

Step 3

Season the petrale sole fillets on both sides with salt and pepper, then lay the fillets over the cooked bok choy and aromatics. Drizzle on the sesame oil and then pour the soy sauce mixture over the top.

Step 4

Slide the pan into the oven and cook for 15 minutes, or until the tip of a butter knife can easily flake the fish. Top with the scallion and cilantro garnish and serve with steamed rice.

Ginger Petrale

Cardamom-Scented Dover Sole
in Parchment with Blood Orange and Fennel

YIELD Serves 4 | TIME Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes 


Recipe by Heather Arndt Anderson of


For the Sole

  • 1 fennel bulb

  • 2 small blood oranges

  • 4 cardamom pods, lightly crushed

  • 4, 4-ounce skinless, boneless Dover sole fillets

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 4 tsp olive oil

For the Pilaf

  • 1 tbsp olive oil

  • 1 clove of garlic, minced

  • 1 cup shredded carrots

  • 3 cups cooked rice (brown or white)

  • 1 tsp salt

  • ¼ tsp black pepper

  • 1 tsp turmeric powder


Step 1

Preheat the oven to 400° F.

Step 2

Trim the tops from the fennel bulb, reserving a few of the delicate greens. Thinly slice the fennel bulb and oranges crosswise.

Step 3

Cut four 12” square pieces of parchment, then fold them in half like a book. Open the papers and on each paper, lay a slice of fennel and orange and a cardamom pod (with seeds) on one side of the crease. Lay the Dover sole fillet on top, season with salt and pepper, and drizzle on a teaspoon of olive oil. Lay another slice of orange on top, add a sprinkle of fennel fronds, then fold the paper back on the crease. Fold the edges in about ½”, then fold again, to make a secure little packet. Repeat for remaining papers.

Step 4

Slide the packets on a rimmed baking sheet and bake for 10-15 minutes. To serve, place the packet on a plate and slice it open with a sharp knife (be careful of the hot steam), then peel back the sides. Serve your side dish right on the paper packet, if desired.

Step 5

While the fish is baking, prepare the pilaf. Heat the oil in a medium saucepan over medium heat, and sauté the garlic and carrots for 5 minutes, until tender. Stir in the cooked rice, salt, pepper, and turmeric until the rice is a lovely golden color.

Cardamom Dover
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