Instructions: Dissolve wasbi powder in water. Whisk in creme fraiche and lemon juice.

Season with salt to taste.

Reserve until needed.

SPICY RED PEPPER REDUCTION:
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.

BALASAMIC SYRUP:
Reduce vinegar and onions down to approximately 1/4 cup liquid.

Strain and discard the onions.

Reserve until needed.

SOLE AND SALAD:
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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.