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Pan fried flounder in ginger scallion sauce
I tend not to use measuring cups or spoons when I'm cooking so the amounts are approximations.
Cut up half of a ginger root into thin, long matchsticks.
Cut up about four stalks of scallions (the green part) about the same as the ginger sticks in side. They can be thicker.
Get a one pound flounder or fluke with it head intact. Clean and pat dry.
On each side, make three cuts into the fish evenly spaced so the fish cooks faster. Lightly flour each side.
Heat about a cup of vegetable oil in high heat for about two to three minutes preferabley in a wok or a large, nonstick pan that the fish will fit in. Once the oil is hot enough, carefully place the fish in pan and let it cook about three to five minutes on each side. The skin should be very crisp.
While fish cooks, pour 3/4 cups of soysauce into another smaller pan. Mix in 1/4 cup of water or sake and bring to a boil. Once it boils, throw in the ginger, scallions and some fresh ground white pepper. Continue boiling for another minute to two.
Once fish is finished cooking, place the fish on a platter and spoon the ginger scallion soysauce mixture over the fish. It's so simple to make and to die for when eaten with rice.
Also, you can choose to steam the fish. If steaming, you can also use black sea bass.
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[FONT="Arial"][COLOR="blue"]WHAT?!!* - Ludwig van Beethoven [*translated from German by Günter Grass][/COLOR][/FONT]
[ame="http://www.youtube.com/watch?v=VN8eup7Pcjc&feature=related"]YouTube - Sviatoslav Richter plays Chopin's Ballade, op. 52[/ame]
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