Tuesday, July 19, 2011

Pan-Fried Flounder with Thai Coconut sauce

  • 1 can unsweetened coconut milk
  • 1 8-ounce bottle clam juice
  • 2 tablespoons fresh lime juice
  • 4 tablespoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 teaspoon fish sauce
  • 1 to 2 seeded and minced serrano chilies
  • 3 tablespoons tomato sauce
  • 2 kaffir-lime leaves
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons slivered green onions
  • 4 6-ounce flounder fillets (other kind of fish can also be used in this recipe, such as mahi-mahi or red snapper)
  • Combine the first 9 ingredients in a medium skillet. Boil until sauce thickens slightly and reduced to about 1 cup. Remove from heat, season with salt and pepper.
  • Brush fish all over with 1/4 cup of sauce, sprinkle with salt and pepper. In a very hot skillet, pan fry fish until opaque in the center and golden brown crust forms on the fish. Divide the remaining sauce among 4 plates, top with fish. Sprinkle with cilantro and green onions.

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