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Pla Preeo Wan (sweet and Sour Flounder)

2 lb Flounder fillets (4 pieces)
3 c Diced peeled ripe pineapple
2 c Diced, peeled and seeded cucumber
2 c Diced, cored and seeded ripe plum tomatoes
1 c Diced onions
1/4 c Pineapple juice
4 Garlic cloves, finely minced
2 tb Finely minced fresh ginger
Salt to taste
1 ts Cornstarch
2 tb Olive oil
2 tb Fresh lime juice
1/2 c Coarsely chopped fresh cilantro leaves

Carefully remove any tiny bones from flounder with a tweezer. Set fish on a broiler tray lined with aluminum foil. Preheat broiler.

Combine diced pineapple, cucumber, tomatoes, onions and pineapple juice in a heavy saucepan. Simmer over medium-low heat for 5 minutes, stirring occasionally.

Reduce heat, add garlic and ginger, season with salt and continue cooking for another 5 minutes.

Remove 1/4 cup of liquid from saucepan and mix it with cornstarch until smooth. Stir back into saucepan and cook, stirring, 2 minutes more to thicken fruit sauce slightly. Remove from heat; set aside.

Brush fish fillets with olive oil and drizzle with lime juice. Sprinkle with salt. Place fish 4" from heat source and broil 4-5 minutes, or until fish is opaque and flakes easily. Remove, cut in half crosswise and place one piece of fish in each of 8 shallow bowls.

Heat fruit sauce for 1 minute over medium heat, stir in cilantro and ladle evenly over fish. Serve immediately.

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