4 December 2011
POACHED FLOUNDER WITH ASIAN FLAVOURS
- 2 whole flounder
- 2 cups water
- 1 kaffir lime leaf, finely sliced
- 1 small knob ginger, peeled and finely sliced
- 1 clove garlic, crushed
- 2 tbsps soy sauce
- 2 tbsps Asian fish sauce
- 1 carrot, cut into thin julienne strips
- 2 spring onions, cut into thin strips
- 200g oyster mushrooms
- 1 lime cut into wedges
- ½ cup fresh coriander leaves
Pre-heat the oven to 180ºC. Wipe the flounder carefully and set aside. Take a medium baking dish and tip in the water with the lime leaf, ginger, garlic, soy sauce and fish sauce. Mix well together. Add the fish, and top each with the carrot, spring onion and the oyster mushrooms. Baste with the liquid, and cover the pan with foil. Place in the oven and cook for about 12 minutes or until the fish is just cooked right through. Serve immediately with the onion, carrot and mushrooms on top, spooning a little of the liquid over and lime wedges and fresh coriander leaves. Serves 2. Wine Match: gewurztraminer