Pan-Fried Flounder with Thai Coconut sauce

Ingredients:

• 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)

Directions:

• 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.