Remove core and stem from the pepper, cut the pepper into pieces and run through juicer. Combine pepper juice and port wine and reduce down to 3/4 to 1/2 a cup. Add Thai Chili Garlic Sauce last minute, stir and strain. Reserve until needed.
Reduce vinegar and onions down to approximately 1/4 cup liquid. Strain and discard the onions. Reserve until needed.
Put flour, egg, and breadcrumbs in 3 separate deep dishes. Season sole strips with salt and pepper and dip into flour first. Roll on a flat surface and with the curvature of your palm form into the shape of a small fish (tapered at each end.) Transfer into beaten egg, remove and put into bread crumbs, coat well. Roll again on a flat surface to keep the shape. Heat soy oil in a heavy duty skillet over medium-high heat until it reaches 350 degrees. Place breaded Sole in hot oil and fry until golden brown in color, for approximately 2 minutes. Remove from pan and place onto paper towels. Pick watercress of the big stems . Squeeze lemon juice and drizzle olive oil over watercress, season with salt.
PLATING: Mound salad in middle of the plate and arrange Sole around it. Drizzle the three different sauces onto plate, in any desired pattern.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rick Moonen, Oceana Restaurant
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